Plato's Dry Rub Popular Recipes

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Plato's Dry Rub

"This is a super dry rub for seasoning pork and bird for the barbeque."

Ingredients :

2 cups white sugar
half of cup kosher salt
1 tablespoon monosodium glutamate (MSG)
1 tablespoon ground oregano
1 tablespoon floor basil
3 tablespoons lemon pepper
2 teaspoons garlic powder
five tablespoons onion powder
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons floor mustard
1 1/2 teaspoons white pepper
1 half teaspoons cayenne pepper

Instructions :

Prep : 10M	Cook : 64M	Ready in : 10M

Stir collectively 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 blended. Store in an hermetic box.
To use, follow generously (approximately 1 tablespoon in keeping with serving), and rub into fowl or beef. Allow to stand for 30 minutes prior to cooking.

Notes :

If you don't have the ground oregano or basil spice elements attempt blending or meals processing it to grind or just triple the measurement and use the flake rather than ground. If you observed it is too peppery, use dried lemon peel in place of the lemon pepper.

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