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Rating: 4.3/5 (6 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: English
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12
Amount Per Serving
Calories 22
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2521mg
105%
Total Carbohydrate 5g
2%
Dietary Fiber 1g
2%
Sugars 4g
Protein 0g
Vitamin A  8%Vitamin C  2%
Calcium  1%Iron  2%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Willingham's Beef or Pork Dry Rub

Recipe Tags: Meat Recipes

Date Added: November 12, 2012

Ingredients:

4 Tablespoons Salt to taste
1 Tablespoon Cayenne Pepper
1 Teaspoon Onion Salt
1 Tablespoon Pepper freshly ground
3 Tablespoons Brown Sugar
1 Teaspoon White Pepper
1 Tablespoon Lemon Pepper
1 Tablespoon Cornstarch dissolved in one tablespoon cold water
1 Tablespoon Thyme Leaves dried
1 Teaspoon Mild Chili Powder
1 Tablespoon Rosemary dried
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Directions:

1. In the top of a double boiler, combine all ingredients accept the cornstarch.

2. Heat over simmering water until the ingredients are warm to the touch (about 160F).

3. Stir continuously during heating. As the sugar dissolves, it may form a crust.

4. Transfer the heated mixture to a glass bowl and cool to room temperature.

5. Break apart the crusty mix and rub the mixture between your fingers so that it becomes granular again.

6. Add the cornstarch and stir to mix.

7. Use immediately or keep in a glass jar with a tight-fitting lid. Store in a cool dark place.

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Dietary Notes:
This recipe is low-fat with 0.25g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 22 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Corn, Natural Sweeteners, Hot Pepper, Rosemary, Onion allergies.
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