Rubs combine with the juices
drawn from the meat and work like a dry marinade.
Cajun Dry
Rub
- 1 teaspoon ground white
pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon celery seeds
1/2 teaspoon ground red pepper
1/4 teaspoon salt
- In a small bowl, stir
together the spices. Rub spice mixture evenly over meat, coating
the entire surface. Cook as desired, or cover and refrigerate
for 15 minutes to several hours to boost flavors.
Recipe provided courtesy of Pork, The Other White
Meat.
