Dry Rub
Ingredients
Instructions
- Mix together and rub into meat 3 hours ahead of time.
- Wrap in plastic wrap and chill in refrigerator.
- In lieu of oregano, use marjoram, thyme, basil or rosemary.
- To make spicier, use more cayenne or use brown sugar to make a sweeter taste.
- Any leftover rub can be stored in air tight container for 3 to 4 weeks.
Nutrition & Diet Analysis (per serving)
432
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).