Dry BBQ Rub

Dry BBQ Rub

I’ve been working on this a lot this summer and think I have a good one! The best part about the dry rub is you don’t have to worry about remembering to put your proteins in a wet marinade the night before! This rub can go on anywhere from 1/2 hour to overnight. I think an hour or two is perfect. My pork tenderloin was very tasty!

Here’s the recipe (though my measurements are not exact so feel free to play around):
0.5 tbsp. ground white pepper
1.5 tbsp. cumin
1 tbsp. celery salt
1 tbsp. onion powder
1 tbsp. dried oregano
1 tbsp. dried parsley
1 tbsp. garlic powder
2 tbsp. brown sugar
1 tbsp. coarse sea salt

Whisk everything together in a bowl. Set your meat on plastic wrap and coat all sides with the rub. Wrap up in plastic and refrigerate until ready to use.

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