FCN Premium Dixie Dust Rub

You will remember the day you discovered this great all purpose pork rub. Although it was formulated for pork, it is also excellent on smoked salmon & even popcorn. Some of the pros leave their rub on overnight, sort of a dry marinade, that can work like a brine or a curing process. There is a reaction between the rub and the surface that helps form a nice crust if the rub is on for at least two or more hours in the refrigerator. Others put the rub right on the meat & massage it in, while others lay down a vegetable oil, mustard, or ketchup base first & sprinkle the rub on top. Because of the sugar, cook at low temperatures. For most meats, sprinkle just enough on to color it Not to thick, about 2 Tbs. per side of large slab of St. Louis cut ribs. For Memphis style ribs without sauce, apply the rub thick enough to make a crunchy crust, about 3 TBS. per side. Enjoy!

Ingredients: Sugar, Brown Sugar, Spanish Paprika, Kosher Salt, Garlic Powder, Onion Powder, Ginger Powder, Black Pepper, Rosemary Powder.


Your Purr-chase Makes a Difference