dry rub for meats

dry rub for meats

Ingredients:
sugars, brown
sugars, granulated
salt, table
spices, paprika
spices, garlic powder
spices, pepper, black
spices, ginger, ground
spices, onion powder
spices, rosemary, dried

Directions:
mix ingredients thouroughly in large bowl.
if the sugar is lumpy, crumble lumps with fork or by hand.
once mixed, store in an air tight container.
to prevent contaminating your rub, spoon out amount desired (3-4 tablespoons per side) and close container.
for most meats, sprinkle just enough to color the meat.
if you are not using a sauce later in your cooking, apply the rub thick, and you will have a crunchy crust.
massage the rub into meat minimum one hour before cooking.
for best results, rub then wrap in plastic wrap, and refrigerate over night before cooking
enjoy!