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
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