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  Dry rub spice marinade
 
Yield: 1 Servings
 
1/4 c Kosher salt      2 tb Garlic powder
1 tb Dried thyme      2 ts Ground black pepper
1/4 c Granulated or brown sugar      2 tb Paprika
2 ts Cayenne pepper
 Combine all ingredients blending thoroughly. If reserving for later use store in a tightly capped jar. To use sprinkle heavily over all sides of meat and rub in well with fingers. Let meat stand at room temperature for two hours or lightly covered overnight in the refrigerator. Sprinkle meat again lightly before grilling broiling or baking. This recipe makes enough for 3-4 pounds spareribs. Mixture is also good on poultry. Keeps indefinitely in tightly capped jar. Note from the cook:"The secret of a good dry rub is equal proportions of kosher salt and sugar. The salt draws juices to the surface of the meat; the sugar drinks those juices up making a lovely light potently seasoned glaze on the meat.These are the herb bottles closest to my hands if you have other stuff handy add it as you wish: ground ginger or dry mustard; red pepper flakes or onion powder. Customize it any way you will." Via: RFIX_S 09-28-1994

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