Enoch's Dry Rub

A dry rub is applied to raw meat prior to cooking to impart flavors in the outer areas of the piece of meat. The longer the rub is in place before cooking, the deeper the flavor penetration. The spices in the rub will turn very dark during cooking, giving the meat a burnt appearance. Don't worry, the meat is alright, and the flavor will quickly make you forget the coloring.

This recipe is sized to provide enough rub for a 120 lb. whole pig. See How to Cook a Pig.

In a large mixing bowl, combine:

Store unused rub in tightly sealed plastic containers in the freezer.

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