• White Dry Rub

    1 vote
    Prep time:
    Servings: 20+
    by John Greenler
    3 recipes
    I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.


    • 2/3c granulated garlic
    • 2/3c granulated onion
    • 1/2c dry ranch seasoning and dressing mix “powder"
    • 1/8c fresh ground black pepper
    • 1/8c white pepper
    • 1/4c kosher salt
    • 2 teaspoons ground Coriander seed
    • 1/8 teaspoon ground clove
    • 1/8 teaspoon ground nutmeg
    • 1/4 teaspoon red chili flakes ground fine "cayenne pepper can be used"
    • 1 tablespoon dry mustard


    1. Mix all ingrediants together except the chili flakes. I run that through my spice grinder first. if you don't want to do that use cayenne pepper as noted.

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