Jan’s Dry Rub recipe

posted in: Sauces, Rubs | 1

Jan and Larry (known as KyNola on many BBQ/Smoking/Cooking Forums) live in Kentucky and here in Larry’s words is how Jan developed her Dry Rub …

My friend has a commercial BBQ restaurant and gave me some of his rub. He would not however give me his recipe so I put my wife on a mission to find something very similar on the internet and then we would tweak it to match his. Here is the best effort. It only has 14 ingredients and makes a bunch.

Ingredients:

  • 1 cup + 4 tbsp sugar
  • 1/4 cup Lawry’s seasoned salt
  • 1/4 cup garlic salt
  • 1/4 cup + 1 1/2 tsp celery salt
  • 1/4 cup onion salt
  • 1/2 cup paprika
  • 3 Tbsp chili powder
  • 2 Tbsp black pepper
  • 1 Tbsp lemon pepper
  • 2 tsp celery seed
  • 2 tsp dry ground sage
  • 1 tsp dry mustard
  • 1/2 tsp dry ground thyme
  • 1/2 tsp cayenne

Directions:

  1. Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.

I salute Jan, and everyone else who designs, creates, and perfects a Rub, Cure, Brine, Marinade, Sauce, etc.  I wouldn’t know the first place to start.  Without them, it would be a very bland around here  Grin Grin

One Response

  1. […] virgin olive oil for the glue before applying one of my favorite pork rubs. In this case I used Jan's Dry Rub. Wrapped the seasoned pork butt in plastic wrap and refrigerated overnight. I highly recommend […]

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