| 1 | Combine all ingredients, blending thoroughly. |
| 2 | If reserving for later use, store in a tightly capped jar. |
| 3 | To use, sprinkle heavily over all sides of meat and rub in well with fingers. |
| 4 | Let meat stand at room temperature for two hours, or lightly covered overnight in the refrigerator. |
| 5 | Sprinkle meat again lightly before grilling, broiling or baking. |
| 6 | This recipe makes enough for 3-4 pounds spareribs. |
| 7 | Mixture is also good on poultry. |
| 8 | Keeps indefinitely in tightly capped jar. |
| 9 | Note from the cook:"the secret of a good dry rub is equal proportions of kosher salt and sugar. |
| 10 | The salt draws juices to the surface of the meat; the sugar drinks those juices up, making a lovely, light, potently seasoned glaze on the meat.these are the herb bottles closest to my hands, if you have other stuff handy, add it as you wish: ground ginger, or dry mustard; red pepper flakes, or onion powder. |
| 11 | Customize it any way you will." via: rfix_s 09-28-199 |
