Plato's Dry Rub

Plato's Dry Rub

8
Eric 0

"This is a great dry rub for seasoning pork and chicken for the barbeque."
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Ingredients

10 m servings 29 cals
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Original recipe yields 64 servings

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Nutrition

  • Calories:
  • 29 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 800 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

I REALLY liked this rub--it is quick for when you don't quited know what to do with your chicken but are short on time. I used it on a package of drumsticks and scaled the recipe back to 8 serv...

Most helpful critical review

This is a good recipe except for the MSG. I know too many people including myself that this would set off an allergic reaction. I would increase the kosher salt a little and eliminate the need f...

This is a good recipe except for the MSG. I know too many people including myself that this would set off an allergic reaction. I would increase the kosher salt a little and eliminate the need f...

I REALLY liked this rub--it is quick for when you don't quited know what to do with your chicken but are short on time. I used it on a package of drumsticks and scaled the recipe back to 8 serv...

I used a mixture of light brown sugar and granulated white sugar and I omitted the MSG (I'm sensitive to MSG, it gives me migraines). What I did was throw all the rub ingredients into a medium s...

Whole family loved it. Went great with a salad too. Was a bit too sweet for my husband and i's liking but our 18 month old whoms picky about meat loved it so a definate keeper. Also i did not us...

Awesome dry rub; I left out the MSG though. Ive used this quite a bit already over the past 2 months. Always comes out great when I've used the grill. Highly recommend it!!!!

Good on chicken - I didn't add the last 3 ingredients, or the MSG. Only let it sit with the rub on it for about 10 mins also, rather than 30 mins like is recommended. Still came out tasty - easy...

Like everyone else, no MSG. Instead of the salt, I used garlic salt instead of garlic powder. Rubbed on pic o the chix and let sit for maybe 20 min. Grill was being serviced so cooked on conv...