SPICE ESSENTIALS: BEEF/PORK SMOKER DRY RUB

Spice Essentials: Beef/Pork Smoker Dry Rub image

Provided by Andy Anderson !

Time 5m

Number Of Ingredients 10

PLAN/PURCHASE
3/4 c hungarian paprika
1/2 c salt, kosher variety
1/2 c coconut sugar
3 Tbsp white pepper, freshly ground, or to taste
2 Tbsp mustard powder, i prefer coleman's
2 Tbsp dried thyme
1 Tbsp ground sage
1 Tbsp ground cumin
1 Tbsp cayenne pepper, or to taste

Steps:

1. PREP/PREPARE
2. Just to let you know, this is a spicy rub; however, you can control the heat by varying the cayenne pepper, and the ground white pepper. Varying these two ingredients will not change the overall flavor of the finished results, it will just make it more, or less spicy.
3. You can cut the recipe down; however, if properly stored, it should easily last six months, or more.
4. Gather your ingredients (mise en place).
5. Add all the ingredients together, and store in a tightly-sealed jar, in a cool place, away from sunlight.
6. PLATE/PRESENT
7. Rub a generous amount of the spice into whatever you are smoking, and then place it in the fridge for an hour or so. This will give the spices a chance to meld with the juices from the meat/poultry. Then, smoke according to your recipe's directions. Enjoy.
8. Keep the faith, and keep cooking.