ingredients

  • ¼ cup paprika
  • 1 tablespoon firmly packed dark brown sugar
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 2 teaspoons Accent, (optional)
  • 1 teaspoon celery salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon cayenne pepper, or to taste
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

directions

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.

Categories

Web

MacGourmet downloadMemphis Dry Rub. To import, drag image to your MacGourmet recipe box.

servings/yield

Servings: 4
Yield: 1/2 cup

rating