RECIPES
17
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Spice Rubs
Spice rubs are an excellent way to add flavor and seal in juices. The first
recipe makes about 2½ cups and the second makes about 1¾ cups of rub.
Store unused rub in a sealed container for next time.
1. Mix all ingredients together and pat generously on the meat.
2. Follow the guide on page 9 for cooking times and temperatures.
3. When done, let the meat rest 10 minutes before serving.
Chicken or Pork Loin Rub Ingredients:
2 Tbsp. kosher salt
1½ tsp. dried rosemary
2 Tbsp. brown sugar
1½ tsp. dry mustard
1 Tbsp. onion powder
1½ tsp. ground cumin
1 Tbsp. garlic powder
1½ tsp. dried thyme
1 Tbsp. smoked paprika
1½ tsp. cayenne pepper
1½ tsp. black pepper
Beef or Venison Tenderloin Rub Ingredients:
1 Tbsp. garlic powder
2 Tbsp. kosher salt
1 Tbsp. ground black pepper
1 Tbsp. ground coriander
1 Tbsp. smoked paprika
1 Tbsp. onion powder