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This was good .The bride came home with 3 racks of BBR's and I had just read this post. I made a half batch of this rub .It wasn't to over the top on anything but I'll be tweaking it some the next time.Thanks for the idea and recipe, Bill
Thanks 4 the recipe, made it last night, also try Hungarian paprika, blend was not as red as some Jared rubs, which is a good thing, flavor is great combination of sweet, savory, and a touch of heat. Gonna try it this weekend on brisket 4 sure!
2/3 cup paprika
1/3 cup salt
1 1/2 cup light brown sugar
1 tablespoon ground mustard
1 Tablespoon Ginger
3/4 cup white sugar
1/2 cup granulated garlic
4 tablespoons granulated onion
1/4 cup chili powder
2 tablespoon fresh ground black pepper
2 tablespoon cumin
2 teaspoon cayenne pepper.. ((OR)).. 1 tablespoon if you like spicy.... Cayenne depends on its rating typically anywhere from 30,000 to 190,000 Scoville Heat Units (SHU)
The store usually only sells 30,000 to 50,000 very light. I use 90,000 SHU cayenne very strong double normal spicy. So it does not take as much to make spicy.