• Barbeque Dry Rub John Willingham's World Champion Bbq

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    • 4 Tbsp. Cumin
    • 4 Tbsp. Thyme
    • 4 Tbsp. Garlic pwdr
    • 4 Tbsp. Black Pepper freshly grnd
    • 2 Tbsp. Cayenne Pepper
    • 2 Tbsp. Salt
    • 2 Tbsp. Curry Pwdr
    • 1 Tbsp. Onion Pwdr
    • 1 Tbsp. MSG optional


    1. In a small bowl or possibly glass jar with a lid, combine all the ingredients. Stir or possibly shake to mix. Use immediately or possibly store in a cold, dark place for several months. This rub is pretty strong and so I don't recomment it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipes, you have sufficient for five shoulders or possibly four hams. Best if you let the meat marinate, losely covered, in the refrigerator for a good twenth-four to forty-eight hrs after being rubbed.

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