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LOCATION: Recipes >> Marinades >> Dry Rub 22

Print this Recipe    Dry Rub 22

Dry Rub
Makes 3 cups

1 cup sugar
1/4 cup seasoned salt such as Lawry's
1/4 cup garlic salt
1/4 cup celery salt
1/4 cup onion salt
1/2 cup paprika
3 tbsp chili powder
2 tbsp freshly ground black pepper
1 tbsp lemon pepper
2 tsp ground sugar
1 tsp dry mustard
1/2 tsp ground thyme
1/2 tsp cayenne

Sift together sugar, seasoned salt, garlic salt, celery salt, onion
salt, paprika, chili powder, black pepper, lemon pepper, sage,
mustard, thyme, and cayenne into a bowl. Store in a jar. Sprinkle
onto meat, do not rub in.

Tear off the membrane from the underside of the ribs so the rub
can permeate the meat.

Cook at 225 for 3 1/2 - 4 hours. Use a rib rack or turn every 45
minutes. And serve either dry or with sauce.

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