A dry rub for your meat will impart a flavor on the surface that will penetrate deep into the meat. Notice that the type of meat is not specified. Any raw animal protein can be rubbed before cooking/curing. In this case, the rub is for pork ribs.
Optimally, the rub is applied the night before cooking to allow the flavors to penetrate the flesh. I prefer an overnight rubbed in the fridge but will settle for a couple of hours before subjecting your meat to the flame.
Feel free to adjust the amounts of the ingredients to suit your taste.
Servings: Enough to rub two full racks of pork ribs
Time: 10 Minutes (to prepare/apply rub)
Ingredients:
3Tbsp Salt
6Tbsp Brown sugar (dark)
2tsp Paprika (sweet smoked)
2tsp ground cumin
2tsp dry mustard
2tsp chili powder
1tsp ground black pepper
1tsp thyme
1tsp garlic powder
Assemble all ingredients in a container and stir until uniformly combined. Allow meat to rest as described in the introduction. Grill over flames (preferably charcoal, mesquite/hickory/applewood).
Enjoy, Mr. Fred
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