Dry Rub for Chicken, Ribs or Brisket
Here is a chance to exercise your creativity. Dry rubs can be varied endlessly. And it's fun. You will feel a little like a scientist in a laboratory. If you're feeling creative, begin by using teaspoonfuls, rather than the tablespoonfuls called for in our dry rub recipe. Once you come up with your perfect formula (write it down so you don' forget what and how much you have used), you can make a large batch using the same proportions. But if this is your first experience with making a dry rub, you can't go far wrong by using this recipe just as it is written.
Recipe editor Patricia Mitchell
More barbecue: Traditional Texas Food for a complete listing of John Raven's articles.
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