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Dry Rub Spice Marinademarinades, herb/spice 1/4 cup kosher salt 2 tablespoon garlic powder 1 tablespoon dried thyme 2 teaspoon ground black pepper 1/4 cup granulated or brown sugar 2 tablespoon paprika 2 teaspoon cayenne pepper Combine all ingredients, blending thoroughly. If reserving for later use, store in a tightly capped jar. To use, sprinkle heavily over all sides of meat and rub in well with fingers. Let meat stand at room temperature for two hours, or lightly covered overnight in the refrigerator. Sprinkle meat again lightly before grilling, broiling or baking. This recipe makes enough for 3-4 pounds spareribs. Mixture is also good on poultry. Keeps indefinitely in tightly capped jar. Note from the cook:"The secret of a good dry rub is equal proportions of kosher salt and sugar. The salt draws juices to the surface of the meat; the sugar drinks those juices up, making a lovely, light, potently seasoned glaze on the meat.These are the herb bottles closest to my hands, if you have other stuff handy, add it as you wish: ground ginger, or dry mustard; red pepper flakes, or onion powder. Customize it any way you will." Via: RFIX_S 09-28-1994
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