Dry Rub
Mix all ingredients thoroughly and store unused in moisture-proof container.
Ingredients List
1 cup sugar
1 cup non-iodized table salt
1/2 cup brown sugar*
5 Tablespoons + 1 teaspoon chili powder
2 Tablespoons + 2 teaspoons ground cumin
4 teaspoons Accent (MSG)
4 teaspoons cayenne pepper
4 teaspoons black pepper, freshly ground
Important
4 teaspoons garlic powder
4 teaspoons onion powder
* Dried out lightly by exposing on cookie sheet room temp, several hours, or in slightly warmed oven.
Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that's needed. The spices will become a nice red, liquid coating after sitting for about an hour, if you used the proper amount.
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