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Dry Rub for Meats & Poultry Recipe

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This recipe for Dry Rub for Meats & Poultry is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sugar
1/4 c. paprika
1/4 c. kosher salt
3 T. onion powder
3 T. chile powder
1/4 c. celery salt
2 T. cumin
2 T. black pepper
2 tsp. dried mustard powder
1 tsp. cayenne pepper
1 tsp. garlic salt
Directions:
Directions:
Ingredients yield about 2 cups of rub. Rub the desired meat the night before smoking and wrap with plastic wrap and refrigerate over night. Smoke the meat at a temp and time based on type and weight of meat.
Personal Notes:
Personal Notes:
I've used this rub to smoke a variety of meats and poultry, but like it best on pork shoulder (boston butt) that is cooked at a low temp for a long time. I've even used it to season a grilled steak.

 

 

 

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