Plato's Dry Rub

Plato's Dry Rub

8
Eric 0

"This is a great dry rub for seasoning pork and chicken for the barbeque."

Ingredients

10 m {{adjustedServings}} servings 29 cals
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Original recipe yields 64 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 29 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 800 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Stir together the sugar, salt, monosodium glutamate, oregano, basil, lemon pepper, garlic powder, onion powder, paprika, chili powder, mustard, white pepper, and cayenne pepper in a bowl until evenly combined. Store in an airtight container.
  2. To use, apply generously (about 1 tablespoon per serving), and rub into chicken or pork. Allow to stand for 30 minutes prior to cooking.

Footnotes

  • Cook's Note
  • If you don’t have the ground oregano or basil spice ingredients try blending or food processing it to grind or just triple the measurement and use the flake instead of ground. If you think it's too peppery, use dried lemon peel instead of the lemon pepper.
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Reviews

8
  1. 8 Ratings

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This is a good recipe except for the MSG. I know too many people including myself that this would set off an allergic reaction. I would increase the kosher salt a little and eliminate the need f...

I REALLY liked this rub--it is quick for when you don't quited know what to do with your chicken but are short on time. I used it on a package of drumsticks and scaled the recipe back to 8 serv...

I used a mixture of light brown sugar and granulated white sugar and I omitted the MSG (I'm sensitive to MSG, it gives me migraines). What I did was throw all the rub ingredients into a medium s...