|Nutritional Guidelines (per serving)|
|Servings: 1 cup (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a fantastic, classic-style Carolina barbecue rub recipe courtesy of Chuck Ozburn. Try this rub next time you're in the mood to make traditional Carolina Pulled Pork or a couple of racks of ribs.
- 1/4 cup/60 mL paprika
- 2 tablespoons/30 mL salt
- 2 tablespoons/30 mL white sugar
- 2 tablespoons/30 mL brown sugar
- 2 tablespoons/30 mL ground cumin (cumin powder)
- 2 tablespoons/30 mL chili powder
- 2 tablespoons/30 mL freshly ground black pepper
- 1 tablespoon cayenne pepper
In a small bowl, combine paprika, salt, brown sugar, white sugar, ground cumin, chili powder, black pepper, and cayenne pepper; use as a dry rub on pork, chicken, beef, lamb, and vegetables. Make sure that rub has a fine consistency and that the brown sugar leaves no clumps.
To apply the rub, gently pat onto all surfaces of meat and cook as directed.
If making ahead of time, store in an airtight container in a cool place for up to six months after preparation.