whitmarsh rub-annette's
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.
No Image
prep time
5 Min
cook time
method
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yield
Ingredients
- 1/2 cup hungarian or sweet paprika
- 1/8 cup onion powder
- 1/2 cup brown sugar
- 1/8 cup garlic salt with parsley
- 1/8 cup black pepper
- 1/4 cup white sugar
- 1/8 cup lemon pepper
- 1/8 cup dry mustard
- 2 tablespoons celery salt
- 1 tablespoon cinnamon
- 2 tablespoons cayenne pepper
How To Make whitmarsh rub-annette's
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Step 1Mix all ingredients together. Store in air tight container or bottle. Avoid moisture.
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Step 2Rub on meat of your choice. Get under skin if there is any.
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Step 3Let stand in refrigerator for at least 4-8 hours. Overnight is better.
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Step 4Remove meat from refrigerator and let stand to room temperature before grilling. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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