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Recipe(tried): Sweet and Smoky Rub for Sheryl!

Toppings - Rubs and Marinades
SWEET AND SMOKY RUB
2 1/2 cups more or less

2/3 cup light brown sugar
2/3 cup granulated sugar
1/2 cup Paprika
1/4 cup Lawry's Seasoned Salt (I use Adovo Pavoch n)
1/4 cup Smoked Salt
1/4 cup onion salt
1/4 cup celery salt
2 tb ground black pepper
2 tb pure chili powder
1 tsp poultry seasoning
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp cayenne pepper
2 tb ground cumin
1/2 cup dried oregano leaves, crushed with your hands

Combine all ingredients in a big bowl and whisk together to mix. Transfer to a large jar, cover and store away from heat and light. The rub will keep for several months. This rub was invented to sprinkle on ribas, pork shoulders, briskets and chicken for 3 hours or overnight before baking or grilling. The truth is that I even add 1/2 cup of it when I prepare my Sofrito and the flavor of the Sofrito changes to a delicious Salsa or Antipasti or even a Brushetta. You can even add 2 tb to a big Paella dish with the water and the flavor and color will improve converting it in a delicacy and a cooking secret.

MsgID: 0812783
Shared by: Gladys/PR
Board: What's For Dinner? at Recipelink.com
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