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White Dry Rub Recipe
by John Greenler

White Dry Rub

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
  Servings: 20

Goes Well With: red meats

Ingredients

  • 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

Directions

  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.