INGREDIENTS

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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