1/4 cup celery salt
1/4 cup freshly-ground black pepper
1/4 cup freshly-white pepper
1/4 cup brown sugar
2 tablespoons garlic powder
1 tablespoon cayenne
1 tablespoon dried thyme
2 teaspoons dried sage
Directions: one line for each direction. When saved the lines will be numbered.
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.
This recipe yields about 1 1/4 cups.
Comments: This blend dances on your taste buds. Pair it with pork ribs or shoulder, or try it with a meaty fish, such as snapper or redfish.
BBQ tips: Some ready-made seasoning blends make great dry rubs, either on their own or in combination with other spices. Cajun and Creole seasonings, Asian five-spice powder, even crab boil, can each make a worthy dry rub or at least the foundation for one.
Rating: ()
Added On: February 29, 2008
* "Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit" by Cheryl Alters Jamison and Bill Jamison
