Recipe by Ken Wallich

This dry rub is good on a variety of beef, pork and chicken dishes, or as a general seasoning. Especially good on Kaydubs BBQ’d Bones, and Kaydub’s forked pork

  • 1 tablespoon cumin
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1 tablespoons kosher salt
  • 2 tablespoon chili powder
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon mustard powder