Summary
| Yield | |
|---|---|
| Source | Firlotte |
| Prep time | 5 minutes |
| Cooking time | 5 minutes |
| Total time | 10 minutes |
Ingredients
1 cup
sweet Hungarian paprika 3⁄4 cup
kosher salt (or sea salt) 1⁄2 cup
freshly ground black pepper 1⁄2 cup
Chili powder 1⁄2 cup
ground cumin 1⁄2 cup
Brown sugar (packed) 1⁄2 cup
garlic powder (coarse) 1⁄4 cup
granulated sugar 1⁄4 cup
ground celery seeds 2 tablespoon
ground oreganoInstructions
Mix all ingredients in a large bowl using a metal whisk. Once all ingredients are thoroughly mixed transfer to airtight container and store in a cool dark place. Makes about six cups of rub.
I find the paprika and brown sugar tend to clump up. I strain the clumps out and grind them up using a mortal and pestle.
Notes
This rub is EXCELLENT on ribs, roasts, shoulders, butts, chops... pretty much anything that ever got cut from a pig carcass by your butcher.
1 litre mason jars are an excellent storage container, I scoop out enough to fill a small spice shaker jar.
Comments
Used the same ratio for the ingredients and cut down by a factor of 6 for a single serving. The Magic Bullet does a great job mixing and blending. Thank you!
Glad to hear it!! Enjoy!
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