California Dry Rub For Meat Recipe

• 2 Tbsp. lemon pepper
• 1 Tbsp. cayenne
• 3 Tbsp. paprika
• 2 Tbsp. sugar
• 2 Tbsp. garlic pwdr
• 1 Tbsp. grnd ginger
• 1 Tbsp. grnd ginger
• 1 Tbsp. grnd coriander
• 2 Tbsp. salt
• 1 Tbsp. grnd chopped onion
• 2 Tbsp. dry thyme

1. Measure the seasonings into a jar and shake.
2. Generously rub on meat.
3. Allow to stand in refrigerator for 2 to 4 hrs.
4. Let meat come to almost room temperature before smoking or possibly grilling.
5. TIPS - Since this mix uses the same sized unit for everything, it is easy to scale.
6. For example, use a 1/2-tsp measuring spoon and end up with 3 Tbsp.
7. : sufficient to rub about 9-pounds of meat or possibly poultry.
8. Yield: "18 Tbsp."
9. NOTES : This rub is a variation of one which's in circulation on the web.
10. I downplayed sugar, salt and onion, omitted white pepper and added coriander and thyme.
11. Imagine it a good seasoning for soups, stews, hash browns, rice, etc.
12. TESTED: the dry rub was super on 1/2-inch thick boneless pork top loin chop grilled over medium-high (about 365F) (Gas, covered) about 5 mins per side.

lemon pepper, cayenne, paprika, sugar, garlic, grnd ginger, grnd ginger, grnd coriander, salt, onion, thyme

Taken from cookeatshare.com/recipes/california-dry-rub-for-meat-97967 (may not work)