Page 311 - C:\Users\ralph\Documents\Flip Book\

“Gas grill boys”

Award winning Meat rub

Ingredients

1 cup dark brown sugar
11/2 tsp oregano
1 tsp thyme
½ tsp basil
½ tsp dried marjoram
¾ white sugar
½ cup paprika
¼ cup kosher salt
4 tbsp garlic powder
2 tbsp black pepper
2 tbsp ground ginger
2tblsp onion powder
2 tbsp dried rosemary

Lagniappe

This is a great go-to recipe for pork ribs and roasts. If you are cooking ribs,
remember to remove the membrane from the back side of the rack. Rub the
meat down good with prepared mustard or molasses so the rub will stick.
Sprinkle just enough of the rub to color the pork roast; for ribs, not too thick
about 2 tbsp per slab of a large rack.

If you are not using a sauce to finish your ribs double the amount of rub to
actually help form a crunchy crust during cooking, this crust is called the
“bark”. Wrap the meat in plastic wrap or large storage bag and refrigerate
overnight. Remove the meat from the refrigerator and allow it to dry before
smoking.

This rub can be stored indefinitely in any sealed container for months

311