I had 3 different people in recent days ask me the reciepie behind my dry rub. I am embarrassed to tell them how simple it is. If there were any others out there, who think I make a mean Pork butt and here is my secret.
4 lbs DARK brown Sugar
1/3 lb Minced Garlic
3 Cups Kosher Salt
6 Ounces Cayenne Pepper
You'll want to put most of it away until next time. I rub my meat 1 hour before I cook.
But how do you check your chicken?
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