Klink's Dry Rub

[col klink]

Klink's Dry Rub

This is a dry rub I made up of just what I had in the kitchen and it works very well with brisket (let it go at least 24 hours), ribs, lamb and beef roasts.

• 1/2 c Kosher salt
  
• 1/2 c brown sugar
  
• 1/2 c coarse ground pepper
  
• 1/2 c dried garlic
  
• 1/4 c paprika
  
• 1/4 c sumac
  
• 3 T turmeric
  
• 1 tsp dried oregano
  
• 1 tsp dried parsley
  
• 1 tsp dried basil
  

Mix all ingredients and store in a cool dry place. For dry rubs to work properly, let the meat sit with the rub at least overnight before roasting, grilling or smoking.

This rub will also go well with chicken and poultry but those should be brined before rubbed.

This rub was made for and discussed here:

Inaugural Pacific NW Smokeout

Keywords: American, Easy

( RG114 )