All Purpose Spice Rub
Submitted by Diane Cook from Clinton County Electric Cooperative, Inc.
Ingredients:
1/3 cup coarse salt
¼ cup smoked paprika
2T dried oregano
1T onion powder
¼ cup light-brown sugar
2T ground black pepper
2T dried thyme leaves
1 ½ tsp garlic powder
Directions:
In a small bowl, combine all the ingredients, using your hands or a fork to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months. Makes 1 ¼ Cups
(Seasons 5-10 pounds of meat, poultry, or seafood).
(Adjust recipe to suit your tastes, feel free to leave out the black pepper and/or adjust the paprika to 2T smoked and 2T sweet)
SW Rub – Replace some of the paprika with cumin, coriander, cayenne pepper and chili powder, to taste.
Indian Rub – Replace the oregano and thyme with turmeric, curry powder, ground ginger and cardamom.
Great for grilling or baking. My family loves it on pork ribs and steaks.
