California Dry Rub For Meat Recipe
Servings: 1
Ingredients
- 2 Tbsp. lemon pepper
- 1 Tbsp. cayenne
- 3 Tbsp. paprika
- 2 Tbsp. sugar
- 2 Tbsp. garlic pwdr
- 1 Tbsp. grnd ginger
- 1 Tbsp. grnd ginger
- 1 Tbsp. grnd coriander
- 2 Tbsp. salt
- 1 Tbsp. grnd chopped onion
- 2 Tbsp. dry thyme
Directions
- Measure the seasonings into a jar and shake. Generously rub on meat. Allow to stand in refrigerator for 2 to 4 hrs. Let meat come to almost room temperature before smoking or possibly grilling.
- TIPS - Since this mix uses the same sized unit for everything, it is easy to scale. For example, use a 1/2-tsp measuring spoon and end up with 3 Tbsp.: sufficient to rub about 9-pounds of meat or possibly poultry.
- Yield: "18 Tbsp."
- NOTES : This rub is a variation of one which's in circulation on the web. I downplayed sugar, salt and onion, omitted white pepper and added coriander and thyme. Imagine it a good seasoning for soups, stews, hash browns, rice, etc. TESTED: the dry rub was super on 1/2-inch thick boneless pork top loin chop grilled over medium-high (about 365F) (Gas, covered) about 5 mins per side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 147g | |
| Calories 333 | |
| Calories from Fat 51 | 15% |
| Total Fat 6.08g | 8% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13980mg | 583% |
| Potassium 1207mg | 34% |
| Total Carbs 74.93g | 20% |
| Dietary Fiber 19.8g | 66% |
| Sugars 32.87g | 22% |
| Protein 10.11g | 16% |
