Free to download the recipe for Malcom Reed's Killer Hogs Dry Rub. Mix your own batch and use it for Ribs, Pork Butts & Pulled Pork.
1 TBL of Sweet Hungarian Paprika
3 TBL of Chili Powder
6 TBL of Brown Sugar
2 TBL of Turbinado Sugar
2 TBL of Kosher Salt
1/4 tea of Ground Cumin Powder
1/8 tea of Ground Cayenne Pepper
1/4 tea of Ground Black Pepper
1/4 tea of Jamaican Jerk Seasoning
1/4 tea of Tomato Powder
In a large bowl, combine all ingredients with a fork until well blended. There should be no lumps. Store in an airtight container for up to a month.
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