Monday, May 30, 2011

Spicy Dry Rub

I made this rub yesterday for a pork shoulder roast and a beef shoulder roast that we put in the smoker. Both roasts weighed around 4 1/2 pounds yet I had some of the rub leftover so it makes quite a bit. I had not intended for it to be spicy but it had a little bit of a kick to it.

Ingredients:
  • 2 tablespoons paprika
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons celtic sea salt
  • 1 tablespoons oregano
  • 1/2 tablespoons black pepper
  • 1 tablespoons  onion Powder
  • 1/2 tablespoons  basil
  • 1/2 teaspoon cayenne
  • 1 tablespoons turmeric
  • 1/2 teaspoon ginger

Mix all spices, rub on meat, prepare as desired.

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