Dry Rub

I'm pretty sure that this will be my last post in this series concerning seasoning packets.  Mainly because I'll have covered what we do :)  I've talked about getting rid of the store bought ones, our taco seasoning mix, and rice side dishes.

Today's post, and recipe, is our dry rub mix.  We use our dry rub as a rub when we put meat on the smoker, as a seasoning for meat cooked on either the grill or a skillet, and sometimes as the basis for pulled pork in the crock pot.  It's a pretty versatile mix.

It's also has salt.  Since the primary purpose of it is to rub on meat the night before we smoke it, salt is a necessity.  However, with that said, we still use only a small amount compared to commercial rubs, and it's free of nasty additives.

As with the taco seasoning, I'm giving this to you in parts - that way you can increase or decrease the amount that you make.  For this mix, I usually use a half teaspoon as the unit of measurement, but adjust however you see fit.

6 parts paprika
4 parts succanat
2 parts onion powder
2 parts garlic powder
2 parts cayenne powder
1 part black pepper
1 part sea salt

Mix ingredients together and store in an air tight container.  To use, sprinkle on meat and massage in.

This post is part of Traditional Tuesdays at Cooking Traditional Foods, Healthy 2day Wednesdays over at day2day joys, Real Food Wednesdays over at Kelly the Kitchen Kop, and the Homemaking Linkup over at Raising Homemakers.