Making your own rubs is easy and they don't have any of the additives prepackaged rubs can have. I found this one in Cooking Light magazine and it tastes great. It's called a Kansas City Dry Rub. Mix together ¼ cup paprika, 2T black pepper, 1T brown sugar, 2tsp. kosher salt, 2tsp garlic powder, 1 ½ tsp chili powder, and ½ tsp celery salt. Rub it on your meat (Skinless chicken breasts are good) and let it sit at room temperature for about thirty minutes. Yummy! Do you have a favorite dry rub to share?
Dry Rubs
Posted by Mary Ann P.
Making your own rubs is easy and they don't have any of the additives prepackaged rubs can have. I found this one in Cooking Light magazine and it tastes great. It's called a Kansas City Dry Rub. Mix together ¼ cup paprika, 2T black pepper, 1T brown sugar, 2tsp. kosher salt, 2tsp garlic powder, 1 ½ tsp chili powder, and ½ tsp celery salt. Rub it on your meat (Skinless chicken breasts are good) and let it sit at room temperature for about thirty minutes. Yummy! Do you have a favorite dry rub to share?