Recipe - Dry Rub Spice Marinade

One fourth cup Kosher salt
2 tablespoon Garlic powder
1 tablespoon Dried thyme
2 teaspoon Ground black pepper
One fourth cup Granulated or brown sugar
2 tablespoon Paprika
2 teaspoon Cayenne pepper

Combine all ingredients, blending thoroughly. If reserving for later use,
store in a tightly capped jar. To use, sprinkle heavily over all sides of
meat and rub in well with fingers. Let meat stand at room temperature for
two hours, or lightly covered overnight in the refrigerator. Sprinkle meat
again lightly before grilling, broiling or baking. This recipe makes enough
for 34 pounds spareribs. Mixture is also good on poultry.

Keeps indefinitely in tightly capped jar. Note from the cook:"The secret of
a good dry rub is equal proportions of kosher salt and sugar. 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. Customize it any way you will." Via: RFIX_S 09281994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini