Barbecue Dry Rub For Meats

Barbecue Dry Rub For Meats

This is the stuff I use to coat (liberally) every meat I smoke or barbecue. There's only one variation: for pork shoulders and ribs, I add brown sugar to the mix. I leave that out for briskets.

• 1 cup granulated onion
• 1/4 cup granulated garlic
• 2 1/2 cups salt
• 1/2 cup black pepper
• 2 Tbs. white pepper
• 3 Tbs. cayenne
• 2 Tbs. dried marjoram
• 1 Tbs. dried thyme
• 1/4 cup paprika
• 1/4 cup chili powder
• 2 Tbs. cumin
• 1 Tbs. dry mustard
• 1 Tbs. cinnamon
• 1 Tbs. turmeric
• 1 cup dark brown sugar (for pork only)

Blend all the ingredients in a big jar with a tight cap. [divider type=""]