Recipe(tried): Barbecue Dry Rub

This is one we use quite often --- I often increase it and make a jarful at a time.

BARBECUE DRY RUB

1 tablespoon EACH hot paprika, coarse grind black pepper and packed brown sugar
2 teaspoons chili powder
1 1/4 teaspoons EACH crushed red pepper pods (sometimes called crushed red pepper flakes) and ground white pepper
1 teaspoon hickory smoked salt
1/2 teapoon garlic powder

This would be enough for a 4 pound brisket or eye of round; or about same amount of ribs; or chicken for 6; about 3 to 4 pounds pork loin, etc. We don't usually measure! Just rub some on.

It is based on a Tennessee Dry rub recipe that we found in a magazine (Redbook or McCalls) about 10 years ago - and we made a few changes to 'up or down' seasonings we like.

Hope you enjoy!