Whitmarsh Rub-Annette's
By
Annette W.
@greeneyez
1
This is a rub that my husband and I came up with one day while getting some baby backs ready to be brined, rubbed and marinated. We were doing some of each so we'd have a variety for everyone to choice from. We fixed a lot of rub and had enough left over that we bottled it and kept it in the cupboard to use the rest of the Spring/Summer. I actually made a little label for the bottle so that we'd know what it was and it says "Whitmarsh rub" The name stuck and we loved the flavor so we decided to write the recipe down and keep using it.
Recipe is my husband and my creation.
Recipe is my husband and my creation.
Ingredients
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1/2 chungarian or sweet paprika
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1/8 conion powder
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1/2 cbrown sugar
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1/8 cgarlic salt with parsley
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1/8 cblack pepper
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1/4 cwhite sugar
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1/8 clemon pepper
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1/8 cdry mustard
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2 Tbspcelery salt
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1 Tbspcinnamon
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2 Tbspcayenne pepper
How to Make Whitmarsh Rub-Annette's
- Mix all ingredients together. Store in air tight container or bottle. Avoid moisture.
- Rub on meat of your choice. Get under skin if there is any.
- Let stand in refrigerator for at least 4-8 hours. Overnight is better.
- Remove meat from refrigerator and let stand to room temperature before grilling. Enjoy!
