I want to mix my own dry rub. while compiling a matrix of ingredients from over a dozen well liked rubs(this site, food network etc), I notice some recipes call garlic powder and some granulated garlic.onion as well.
so what does each bring to the table for a rib rub? taste, looks, cooking? etc. help explain this please.
so what does each bring to the table for a rib rub? taste, looks, cooking? etc. help explain this please.