Spice Rub for Pork and Beef
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
2 tablespoons paprika
2 tablespoons chili powder
1 to 2 teaspoons cayenne pepper
2 tablespoons granulated garlic or garlic powder
2 tablespoons light or dark brown sugar
1 tablespoon ground cumin
1 tablespoon dry mustard
1 teaspoon ground sage
1 teaspoon dried oregano
1/4 cup salt
1 tablespoon freshly ground black pepper
Mix all the ingredients together in a small bowl or jar.