Perfect Rub for The Big Green Egg (BGE)
A fantastic, versatile blend of seasonings to finish any heavy meat (chicken, pork, veal, lamb or beef). Just the right amount of blend.
Type: Main Course, Cuisine: Southwestern
Ingredients:
- 5 TBS dark brown sugar
- 4 TBS paprika
- 1 TBS rosemary
- 4 tsp onion powder
- 4 tsp garlic powder
- 4 tsp dry mustard
- 3 tsp dried sweet basil
- 2 tsp ground bay leaves (If you can't find ground use whole)
- 1½ tsp ground coriander
- 1½ tsp ground savory
- 1½ tsp dried thyme
- 1½ tsp ground black pepper
- 1½ tsp white pepper
- ¼ tsp ground cumin
- Salt, to taste
Tags:
- barbecue
- rub
- spices
Instructions:
Place all ingredients into a food processor and blend. If you use whole bay leaves blend until leaves are pulverized.
Rub meat and cover with saran wrap.
Marinade over night in fridge. Allow to come to room temperature and place in smoker.
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