Options

Format:
Include:
PRINT
See more
Jackie's Dry Rub

Jackie's Dry Rub

When grinding the spices it is best to use a mortar and pestle or a small spice grinder. The rub produced by a food processor is too coarse.

 

This recipe goes with Baby Back Ribs With Jackie's Dry Rub

Southern Living NOVEMBER 2009

  • Yield: Makes about 1/2 cup
  • Prep time:5 Minutes
  • Total:5 Minutes

Ingredients

  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme
  • 2 tablespoons kosher salt
  • 2 tablespoons white peppercorns

Preparation

Combine dried rosemary, dried thyme, kosher salt, and white peppercorns in a mortar bowl or spice grinder; grind using a pestle or grinder until herbs and pepper become a medium-fine powder. Store in an airtight container in a cool, dark place up to 6 months.

advertisement

Go to full version of

Jackie's Dry Rub recipe

advertisement