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.
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
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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