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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