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.
MIX TOGETHER:
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.
No comments:
Post a Comment