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
- 1/2 c
- hungarian or sweet paprika
- 1/8 c
- onion powder
- 1/2 c
- brown sugar
- 1/8 c
- garlic salt with parsley
- 1/8 c
- black pepper
- 1/4 c
- white sugar
- 1/8 c
- lemon pepper
- 1/8 c
- dry mustard
- 2 Tbsp
- celery salt
- 1 Tbsp
- cinnamon
- 2 Tbsp
- cayenne pepper
How to Make Whitmarsh Rub-Annette's
- 1Mix all ingredients together. Store in air tight container or bottle. Avoid moisture.
- 2Rub on meat of your choice. Get under skin if there is any.
- 3Let stand in refrigerator for at least 4-8 hours. Overnight is better.
- 4Remove meat from refrigerator and let stand to room temperature before grilling. Enjoy!
