a versatile dry rub for pork, chicken, or beef.
Combine all ingredients together. A blender or food processor works great for this.
Rub the meat well, and place on a plate and put in the refrigerator to absorb some of the flavors. 4 hours minimum, but overnight is best. Makes 2 cups, if you have any left, you can put it in a container and save it for another use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (593g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2216 | ||
Calories from Fat: 216 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 331mg | 11 % | |
Potassium 2683.6mg | 71 % | |
Total Carbohydrate 515g | 151 % | |
Dietary Fiber 37.7g | 151 % | |
Sugars, other 477.3g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2216
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