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Thursday, September 23, 2010

Rob's Ginger-Infused Dry Rub

You've seen the Butter Basted T-Bone Steak recipe from Sizzle Grove correspondent Rob.  Now it's time to see how this dude whips up a dry rub.  This rub infuses a distinctly gingery, insanely savory flavor into any pork dish, from shoulder to ribs.

Yields about half a cup of dry rub.

5 tbsp brown sugar
2 tbsp ground ginger
2 tbsp chili powder
1 tbsp powdered wasabi
1 tbsp ground mustard
1 tbsp onion powder
1 tbsp garlic powder
1/2 tbsp Kosher salt

Store in a jar, ready for use next time you light up coals.

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