Ingredients
- 1/4 cup kosher salt
- 1/4 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.
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Submitted 6/13/05.
Source: Detroit News
Submitted By: Linda Wilson
lwilson@gatecom.com
Dry-Rub Spice Marinade