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Plato's Dry Rub

By: Eric  
"This is a great dry rub for seasoning pork and chicken for the barbeque."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 97 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 4 cups
 

Ingredients

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

Directions

  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.
  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.

Footnotes

  • Cook's Note
  • If you don’t have the ground oregano or basil spice ingredients try blending or food processing it to grind or just triple the measurement and use the flake instead of ground. If you think it's too peppery, use dried lemon peel instead of the lemon pepper.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 29 | Total Fat: 0.1g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2008 by Luvs2Cook! 
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