To prepare the rub, simply mix all ingredients together. This rub yields enough to coat about 4 slabs. Store leftover rub in an airtight jar or in the freezer.
Cooks Illustrated, July/Aug. 1994, Page 13. Credit: A. Cort Sinnes. Nationality: USA Course: preparation Season:any Method: mixed Start to Finish 5 minutes Preparation a minute or less Attention 5 minutes Finishing a minute or less Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook NOTES : Makes 1 1/2 cup. This dry rub is a fairly traditional combination of flavors. Feel free to adjust amounts, or to add or subtract ingredients.
Recipe by: Cooks Illustrated, July/Aug. 1994, Page 13 Posted to MC-Recipe Digest by "Hobbs, D B USO"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 27 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 2584mg||89 %|
|Potassium 502.3mg||13 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 24.4g|
|Protein 4.3g||6 %|
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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: 148
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