General Purpose Dry Rub
I always have enjoyed a nice flavorful crust on most meats. This inclination is probably the foundation for my life long fondness of meats cooked on a grill or over a fire. I have never found an improvement on Stephen Raichlen’s North Carolina Bar-B-Que Pulled Pork dry rub for that dish but I wanted a less bar-b-que-ish rub for other cuts of beef or pork or chicken. So i found a good starter rub and added my own magic to the mix. I think its tasty but give it a try and see what you think. Add your own magic .
4 tablespoons kosher salt
3 tablespoons dry mustard
4 teaspoons coarsely ground black pepper
1 tablespoon granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
2 teaspoons celery seeds ( you can use celery salt but if you do, just use 1 tsp)
1 teaspoon of Trader Joe’s Chili Lime Seasoning or Tajin Classic Seasoning (both are tasty)
1 tablespoon Adobo spice
1 tablespoon olive oil
All of these amounts are adjustable to the amount of meat you are covering but this amount will provide a nice rub for 4-6 lb. of Standing Rib Roast. Save any left over rub for your next adventure
Mix all ingredients except for olive oil
Apply oil over all meat surfaces
Sprinkle and rub mixture over all meat surfaces
Wrap meat in plastic wrap at least 24 hours before cooking and place in the refrigerator.
Cook meat as directed.