dry rub for meats

• 3/4 cup dark brown sugar, firmly packed
• 3/4 cup sugar
• 1/4 cup kosher salt
• 1/4 cup paprika
• 1/4 cup garlic powder
• 2 tbsp ground black pepper
• 2 tbsp ground ginger
• 2 tbsp onion powder
• 2 tsp rosemary powder

1. mix ingredients thouroughly in large bowl.
2. if the sugar is lumpy, crumble lumps with fork or by hand.
3. once mixed, store in an air tight container.
4. to prevent contaminating your rub, spoon out amount desired (3-4 tablespoons per side) and close container.
5. for most meats, sprinkle just enough to color the meat.
6. if you are not using a sauce later in your cooking, apply the rub thick, and you will have a crunchy crust.
7. massage the rub into meat minimum one hour before cooking.
8. for best results, rub then wrap in plastic wrap, and refrigerate over night before cooking
9. enjoy!

brown sugar, sugar, kosher salt, paprika, garlic powder, ground black pepper, ground ginger, onion, rosemary powder

Taken from cookpad.com/us/recipes/332492-dry-rub-for-meats (may not work)