This is a good coating for when you are planning to bake chicken, pork loin, rib roast or beef roast. In a pinch, add a teaspoon of it to an entire container of sour cream for a quick party dip. It is easy and can store for up to six months, so make more than you need.
INGREDIENTS
- 1/4 Cup each :: Granulated white sugar, brown sugar
- 2 TBL each :: Salt, peppercorns, ground sumac, dried oregano, dried cilantro, corn starch
- 1 TBL each :: Red pepper flakes, cumin, cayenne pepper powder, dried oregano, sweet paprika, smoked paprika, ground onion powder, granulated garlic, dried mustard
- 1 tsp each :: Baking powder
PULVERIZE ALL in food processor
- See also: Tony’s Creole Seasoning
- For something geared for dry rub BBQ, try Grandpa’s Dry Rub.
- If you like it a bit spicier, try Grandpa’s Thunder Powder.
- For a spicier version, see Grandpa’s Arghhh Powder.
NOTE: This has a lot of ingredients, and has a lot of flavor, but not a lot of heat. If you don’t have any one (or even two) of these ingredients, don’t worry – it will still be wonderful. This is about nuances of flavor, not a specific recipe.
