Instructions: Measure the seasonings into a jar and shake. Generously rub on meat. Allow to stand in refrigerator for 2 to 4 hours. Let meat come to almost room temperature before smoking or grilling.

TIPS - Since this mixture uses the same sized unit for everything, it is easy to scale. For example, use a 1/2-tsp measuring spoon and end up with 3 tablespoons: enough to rub about 9-pounds of meat or poultry.

Yield: "18 tablespoons"

NOTES : This rub is a variation of one thats in circulation on the web. I downplayed sugar, salt and onion, omitted white pepper and added coriander and thyme. Imagine it a good seasoning for soups, stews, hash browns, rice, etc. TESTED: the dry rub was super on 1/2-inch thick boneless pork top loin chop grilled over medium-high (about 365F) (Gas, covered) about 5 mins per side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.