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173 servings
suggest servings
| 2 | cups | paprika | mix |
| 1 | cup | chili powder | mix |
| 1 | cup | onion powder | mix |
| 1 | cup | garlic powder | mix |
| 3/4 | cup | salt | mix |
| 1 | cup | sugar | Mix |
| 1/2 | cup | black pepper | mix |
| 1 | teaspoon | cayenne pepper | mix |
Use this dry rub liberally before smoking, grilling, pan searing, or roasting. Also great as an addition to your favorite bbq sauces or as a blackening spice.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 491mg | 20% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned...
There must be something wrong with the quantities here. If you follow the beef coating recipe you end up with a stodge. Do you add water to the mixture or more rice wine. I've just wasted ingredients and ended up using TABLESPOONS of rice wine to give more liquid. It tasted superb. Someone please post correct measures and/or instructions