INGREDIENTS

5 Tbsp kosher salt
6 Tbsp Hungarian Hot Paprika
10 Tbsp dark brown sugar
3 Tbsp File Powder
2 Tbsp ground Thyme Leaf
2 Tbsp Dill Weed
2 Tbsp Mediterranean Oregano
2 Tbsp Basil
2 Tbsp ground Black Pepper
5 Tbsp Roasted Garlic Powder
5 Tbsp Granulated Onion
3 tsp Cayenne Pepper
1 Tbsp dry Yellow Mustard
1 Tbsp Ground Allspice
2 Tbsp ground Leaf Sage

STEPS

Super simple: Measure all ingredients into a medium bowl. Mix gently until well combined. Store in a re-sealable plastic container until ready to use. Will keep for many months stored at room temperature.

To use: Rub liberally over the surface of whatever you’re going to barbecue: pork butts, ribs, and beef briskets. Massage into the meat, cover in plastic wrap, and refrigerate up to 24 hours before cooking.

Cuisines: , , ,

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