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Friday, June 5, 2009

All Purpose Dry Seasoning


I tried a new rub last night on some pork spare ribs. The recipe comes from a cookbook called Barbecuing and Sausage-Making Secrets by Charlie and Ruthie Knote. I rubbed the ribs with the seasoning and let them sit for 4 hours, then I smoked them for another 4 hours. The rub was very good and is one I would use again with a few tweaks.
All Purpose Dry Seasoning
2 Tbsp. sugar
1 1/2 Tbsp. salt
1 1/2 tsp. ground celery seed
1 tsp. white pepper
1 tsp. paprika
1 tsp. ground thyme
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. ground nutmeg
Crush all lumps. Mix together in a bowl. Stores in a dry place for 3 to 6 months. Makes 3/8 cup.

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