Combine all ingredients and store in a jar for up to 6
months.
Yield: 3/4 cup
SUGGESTED USE: In many areas of the United States dry
rubs are the chosen flavoring for ribs
This rub will not let
you down
Sprinkle it on ribs (6 to 8 hours), pork loin or
tenderloin (3 to 4 hours) or even a whole chicken or chicken
pieces on the bone ( 2 to 3 hours).
