Monday, September 10, 2007

My Dry Rub

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.

1 comment:

Anonymous said...

But how do you check your chicken?