| One of the best barbeque dry rub recipes is one that | | | | wanted. |
| my grandfather taught me. We used to spend the | | | | The actual recipe for the dry rub is as follows: |
| summers at my grand parents house in Alabama, and | | | | 8 teaspoons of onion powder |
| even though they had out houses and lived in a little | | | | 3 teaspoons of white pepper |
| old house, it was always worth it because of the | | | | 4 teaspoons of ground cumin |
| barbeque. It was not until I was older that he actually | | | | 2 teaspoons of garlic powder (not garlic salt) |
| gave me the recipe for his barbecue dry rub recipe, | | | | 2 tablespoons of dry mustard powder |
| and now I want to share the spicy one with you. | | | | 4 tablespoons of crushed savory |
| For starters, he would always use fresh ingredients, | | | | 1/2 teaspoon of cayenne pepper |
| or as fresh as he could get them.These would be | | | | This should make somewhere around a cup of |
| mixed in a bag, and tossed around for a good 15 | | | | seasoning, which will be enough for about 3 big slabs |
| minutes. He would actually make me and my little | | | | of ribs or about 1 whole chicken. |
| sister do this. Then he would run down meat and | | | | The grilling part is completely up to you. Just grill |
| place it in the refrigerator overnight. He always did | | | | them like you normally would, but do not add |
| this overnight and never tried to cut corners and only | | | | anything else to the meat. For the best results, you |
| do 2-3 hours. | | | | should rotate the meat often at a lower |
| We normally had ribs or chicken on the grill with this | | | | temperature. This will help keep the juices in the |
| dry rub, but you could probably use any meat you | | | | meat and keep it moist. |