1/2 cup granulated brown sugar
1/2 cup coarsely-ground black pepper
1/2 cup paprika
1/4 cup chili powder
1/2 cup brown sugar - (packed)
2 tablespoons granulated garlic powder
Directions: one line for each direction. When saved the lines will be numbered.
Mix ingredients well.
This recipe yields about 2 3/8 cups.
Comments: I have rubbed ribs, shoulders and venison with this rub and love it. I do not baste or use sauce, just wrap them in foil an hour or so before they are done.
I rub anything for the smoker at least 2 days in advance, but generally 3 or 4 days.
