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Dry-Rub Spice Marinade Recipe | |
Beef | |
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Ingredients:
1/4 cup kosher salt1/4 cup granulated or brown sugar 2 tablespoons garlic powder 2 tablespoons paprika 1 tablespoon dried thyme 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper
Directions:
Combine all ingredients, blending thoroughly. If reserving for later use, store in a tightly capped jar.To use, sprinkle heavily over all sides of meat and rub in well with fingers. Let meat stand at room temperature for 2 hours, or lightly covered overnight in the refrigerator. Sprinkle meat again lightly before grilling, broiling or baking. This recipe makes enough for 3 to 4 pounds spareribs. Mixture is also good on poultry. Keeps indefinitely in tightly capped jar. | |