INGREDIENTS
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2 tablespoons paprika
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2 tablespoons chili powder
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1 to 2 teaspoons cayenne pepper
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2 tablespoons granulated garlic or garlic powder
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2 tablespoons light or dark brown sugar
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1 tablespoon ground cumin
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1 tablespoon dry mustard
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1 teaspoon ground sage
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1 teaspoon dried oregano
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1/4 cup salt
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1 tablespoon freshly ground black pepper
DIRECTIONS
This dry rub recipe is very versatile and can be used to flavor long, slow-cooked meats, such as pork ribs and beef brisket, as well as quickly grilled steaks or pork chops. You can make it ahead and store it at room temperature in a tightly sealed jar for two months.
Makes about 1 cup of rub.
Mix all the ingredients together in a small bowl or jar.
