My Dry Rub


New member
After several tries I came up with this dry rub for pork ribs and/or pork butts back in the early 1990's and I've been using it ever since.
Down here in Lower Alabama we can cookout:weber: all year long, but for those of you who are not as lucky here is a rub that you can use.

4 Teaspoons Hungarian Paprika
1 Teaspoon Salt
2 Teaspoons Onion Powder
1 Teaspoon Garlic Powder
2 Teaspoons Black Pepper
1 Teaspoons White Pepper
1 1/2 Teaspoons Dry Mustard
1 1/2 Teaspoons Granulated Brown Sugar

Add all ingredients to a 16 ounce jar with a lid. Close lid and shake well until all ingredients are well blended. If for some reason you use regular Brown Sugar, rather that the Granulated type, make sure that it is broken up and it is mixed well with the other ingredients. Stored in a lidded glass container for several weeks at room temperature.