Lew's Dry Rub
Don's friend Lew sent us this recipe for dry rub. It is excellent for brisket, Boston Butt roast, pork loin, ribs and more, whether roasted on the pit or in the oven.
The ingredient amounts from Lew's recipe have been scaled down. This version makes enough dry rub for a large brisket or roast, or several racks of ribs.
Combine these ingredients:
- 1/4 cup paprika
- 1-1/2 Tbs. freshly ground black pepper
- 1-1/2 Tbs. kosher salt or sea salt
- 1-1/2 Tbs. sugar
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2/3 tsp. cayenne pepper
Pat the meat dry with a paper towel. Coat the meat liberally with the dry rub. Wrap the meat in plastic wrap or place in a zip lock bag or oven roasting bag and let sit in the refrigerator for several hours (or overnight for large cuts).
Roast and enjoy!