DRY RUB
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For Smoking Pork Shoulder Butt, Brisket, Ribs and Chicken
This recipe is an adaptation from a recipe on allrecipes.com. Use the dry rub on most things smoked. It’s delicious and on the slightly sweet side.
INGREDIENTS
Set 1
½ c. + 2 T white sugar
½ c. + 2 T light brown sugar
¼ c. table salt
¼ c. paprika
3 tbsp. garlic powder
3 tbsp. onion powder
¼ c. dried thyme leaves
Tools: medium bowl, whisk, 1-quart Mason jar with lid
DIRECTIONS
1. Mix all of the ingredients in a medium bowl.
2. Store in the Mason jar till needed.
Note: I usually make a double batch of this recipe.
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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Enjoy a Guam romance novel in Conquered. Most photos courtesy Paula and Edward Quinene.
