StPeteBBQ
04-14-2004, 11:30 PM
4 tablespoons salt (noniodized)
3 tablespoons granulated garlic
3 tablespoons ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon Spanish paprika
Mix ingredients with a large tablespoon. Crush all lumps. Store in a closed glass container under cool, dry, dark conditions. Makes 3/8 cup.
Apply 1-1/2 tablespoons of rub per pound of pork roast, then "rub" in. Let pork stand at room temperature for 2 hours or refrigerate up to 72 hours, then smoke-cook or grill.
Turkey breast: Brush canola oil over turkey breast. Apply chicken bouillon granules all over the turkey breast. Sprinkle Cajun Rub generously over the turkey breast. Marinate at room temperature for 2 hours or up to 24 hours in refrigerator, then smoke-cook.
3 tablespoons granulated garlic
3 tablespoons ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon Spanish paprika
Mix ingredients with a large tablespoon. Crush all lumps. Store in a closed glass container under cool, dry, dark conditions. Makes 3/8 cup.
Apply 1-1/2 tablespoons of rub per pound of pork roast, then "rub" in. Let pork stand at room temperature for 2 hours or refrigerate up to 72 hours, then smoke-cook or grill.
Turkey breast: Brush canola oil over turkey breast. Apply chicken bouillon granules all over the turkey breast. Sprinkle Cajun Rub generously over the turkey breast. Marinate at room temperature for 2 hours or up to 24 hours in refrigerator, then smoke-cook.