Who doesn't love barbecue? This rub is great on anything barbecue, but I like it best on pork tenderloin. Rub generously all over the tenderloin and barbecue low and slow with some mesquite wood chips for smoke flavor, I'm telling you this is absoloutely wonderful!
Rub recipes are always given in a "parts" component rather than actual measurements because we never know how much you'll need. HOWEVER, you can store the leftovers in a jar and just keep it sealed up to keep it from drying out too much. I usually store mine in a "pizza shaker" and put some wax paper under the lid to keep it fresh.
Ingredients:
Rub recipes are always given in a "parts" component rather than actual measurements because we never know how much you'll need. HOWEVER, you can store the leftovers in a jar and just keep it sealed up to keep it from drying out too much. I usually store mine in a "pizza shaker" and put some wax paper under the lid to keep it fresh.
Ingredients:
- 8 parts brown sugar
- 3 parts kosher salt
- 1 part chili powder
- 1/4 part minced onion, dried
- 1/4 part minced garlic, dried
- 1/4 part cumin
- 1/4 part paprika
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