My rub recipie and advise wanted please
Advise please
My father gave me this recipe for a dry rub he got out of some old crusty bbq book years ago. He and I have used it with great success on briskest. Now that is the only thing I have ever used it for. What do guys think of it and how do you think it would do for ribs and pork shoulder?
Thanks for looking.
3 ½ oz Cumin
3 ½ oz Granulated Garlic
2 oz Salt
2 oz Black Pepper
1 ½ oz Coriander
1 oz Dry Mustard
½ oz Ground Anise
½ oz Ground Marjoram
1/8 oz Ground Cloves
¼ oz Ground Allspice
¼ oz Ground Thyme
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