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Wendell's Dry Rub


4 teaspoons Hungarian paprika
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons black pepper
1 1/2 teaspoons white pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons granulated brown sugar

In a 16 ounce jar, with a lid, add all ingredients. Close lid and shake until all spices are well blended. If for some reason you use some brown sugar rather than granulated, make sure that it is broken up to a very fine state, and it is mixed well with the other ingredients. This may be stored in a lidded glass container for several weeks at room temperature. This rub is very good on pork. It is very low in salt and brings out the flavor of the pork. Just sprinkle it very liberally on either ribs or a pork butt and let stand for 30 or 40 minutes. It will start to have a wet look. Now is the time to put in the smoker. If you would like a little more heat in your dry rubs add another 1/2 to 1 teaspoon cayenne pepper. Posted to the BBQ List by Wendell Smith - - - - - - - - - - - - - - - - - - NOTES : A few years ago, David Burks was flying from Atlanta, back to his home in the Phoenix area. Just by chance, he happened sit next to a man, that during their conversation, claimed he had won a Memphis In May event the year before. During the conversation he gave David a recipe for a dry rub. After Dave got home it didn't take him long to post it on the Prodigy cooking bulletin board. Since then I have made a number of modifications to the rub and have come up with something that I think, for me, is the best yet.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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