Ingredients
- ½ C dark brown sugar
- ¼ C seasoned salt (suggest Johnny’s) (reduce to 1/8 cup for low-sodium version)
- ½ C paprika
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 T celery salt
- 2 T chili powder
- 2 T black pepper
- 1 T rubbed dried sage
- 1 tsp ground allspice
- 1 tsp ground cumin
- ¼ tsp cayenne
- ¼ tsp ground mace
- 1/8 tsp ground cloves
Method:
- Combine all ingredients mix well. May use food processor and pulse until well mixed.
- Store in airtight container.
USE:
Sprinkle dry rub mix on all sides of the meat. Wrap meat and refrigerate 2 hours. (May refrigerating overnight)
VARIATIONS:
- For a spicier blend, use hot chili powder, more cayenne, cumin, black pepper.
- For a sweeter blend, increase the allspice, cloves, mace, and brown sugar.
For a smokier blend, omit paprika and substitute smoked paprika.