Dry Rub Spice Marinade

---------- Recipe via Meal-Master (tm) v8.02

Title: DRY RUB SPICE MARINADE
Categories: Herb/spice, Marinades
Yield: 1 servings

1/4 c Kosher salt
2 tb Garlic powder
1 tb Dried thyme
2 ts Ground black pepper
1/4 c Granulated or brown sugar
2 tb Paprika
2 ts 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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