| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue, Grilled, Rubs, Rubs and sp |
1 |
Servings |
INGREDIENTS
| 4 |
t |
Paprika |
| 2 |
t |
Salt |
| 2 |
t |
Onion powder |
| 2 |
t |
Black pepper |
| 2 |
t |
White pepper |
| 1 |
t |
Cayenne |
| 2 |
c |
Apple cider vinegar |
INSTRUCTIONS
I make something that I call Memphis in May Dry Rub. It is made with 4
tsp paprika, 2 tps salt, 2 tsp onion powder, 2 tsp Black pepper, 2 tsp
white pepper and 1 tsp cayenne pepper. You mix this up in a jar,
closed the lid, and shake well to mix. I then put this in a bottle and
added 2 cups of apple cider vinegar, gave it a good shaking and BINGO
its almost there. A little too hot and I need to cut back a little on
the pepper (at least on the cayenne). Maybe cut the black pepper back
to 1 1/2 tsp, the White to 1 tsp and>> the cayenne to 1/4 or 1/2 tsp.
Like I said this ain't exactly it, but by golly it's damn close. If
you like you may want to add a little garlic powder and/or some dry
mustard. Maybe even a little ground cumin. Just thought I would pass
this along to all you COLD weather cookers and smokers out there who
only get to cookout about half the year. (Yes, Ed, I do include you,
up there in Connecticut, in these numbers.) Recipe by: Wendell D.
Smith Converted by MM_Buster v2.0l.
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