Plato's Dry Rub

This is a great dry rub for seasoning pork and chicken for the barbeque. It's excellent on a Boston butt cooked slowly on the grill at about 250 degrees F for 10 to 12 hours.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 29 Calories

Ingredients

• 2 cups white sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 1 tablespoon chili powder
• 1 ½ teaspoons cayenne pepper
• 1 tablespoon ground basil
• ½ cup kosher salt
• 3 tablespoons lemon pepper
• 2 teaspoons ground mustard
• 1 tablespoon ground oregano
• 1 ½ teaspoons white pepper
• 1 tablespoon monosodium glutamate (MSG)
• 5 tablespoons onion powder

Recipe Instructions

Step 1

Stir together the sugar, salt, monosodium glutamate, oregano, basil, lemon pepper, garlic powder, onion powder, paprika, chili powder, mustard, white pepper, and cayenne pepper in a bowl until evenly combined. Store in an airtight container.

Step 2

To use, apply generously (about 1 tablespoon per serving), and rub into chicken or pork. Allow to stand for 30 minutes prior to cooking.