DIXIE DUST RUBS & SEASONING

You will remember the day you discovered this great all purpose pork rub. Although it was formulated for pork, it is also excellent on smoked salmon and even other meats and popcor. It will flavor, color, and form a wonderful crust when cooked at low temperatures. Some of the pros leave their rub on overnight, sort of a dry marinade, that can work like a brine or a curing process. There is a reaction between the rub and the surface that helps form a nice crust (called bark), if the rub is on for at least two or more hours in the refrigerator. Others put the rub right on the meat and massage it in, while others lay down a vegetable oil or mustard or ketchup base first and sprinkle the rub on top. Because of the sugar, COOK AT LOW TEMPERATURES! For most meats, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab of St. Louis cut ribs. For Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, about 3 tablespoons per side. ENJOY! Ingredients: Sugar, Brown Sugar, Spanish Paprika, Kosher Salt, Onion Powder, Garlic Powder, Ginger Powder, Black Pepper, Rosemary Powder

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Cherry Orchard Foods Archdale, NC 27263