Dry Rub

It’s surprising to me that more people don’t use dry rub on their meats.  It’s such a simple way to add big flavor and if you mix them up in advance, it takes no more time to add them to a dish than it does to salt and pepper whatever you’re cooking.  Here is one of my favorites:

Dry Rub I always like to add some fresh herbs when I use any rubs, they impart added flavor. Make the basic rub mix, place in a tightly sealed jar to use whenever

2 Tbs. Montreal Steak seasoning (or Montreal Poultry seasoning)
1 Tbs. Kosher or Sea Salt
1 Tbs. Fresh Ground Pepper
1 Tbs. Granulated Garlic
1 Tbs. Onion Powder
2 Tbs. Paprika
2 tsp. Chili Powder
1/4 cup Brown Sugar
1/4 cup Japanese Bread Crumbs
Now put all of the above ingredients into a food processor and blend.
Above recipe may easily be doubled or tripled to have on hand!

Procedure:
Add to dry rub mix, chopped fresh Thyme and Rosemary
Now take whatever meat you’re cooking -Beef, Pork Tenderloin, Chicken or whole Turkey Breast and a 1/4 cup of your favorite Hot Sauce, Spittin Fire™, Howlin Hollar™ or Creepin Quag™.
Brush or rub meat with the sauce, then roll in the rub mixture.
Wrap meat with plastic wrap and refrigerate 4-6 hours or overnight.
Place meat onto your grill and grill slowly! Too high of heat will burn outside and leave inside undercooked. Grill temperature should be around 200 degrees, turn meat every so often. Cook Beef or Pork to an internal temperature of 145 degrees, Poultry to 165.
Serve with your favorite dipping sauce.

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