The 510's Dry Rub Mix

Can you feel the change in the air? Spring is just around the corner. Yesterday, walking from my car to the house I caught a whiff of someone cooking on the grill and my mouth started to water. We at The 510 love cooking out and we have a spice rub that we love to use. We figured now would be a great time to share it with you.This is a versatile rub that is sweet, savory, and spicy, all in one blend. It's great on chicken, pork, or beef, on the grill or in the oven or slow cooker. It's also ideal for seasoning homemade barbecue sauce and pulled pork or chicken.

Ingredients

• 1/2 cup dark brown sugar

• 1/4 cup seasoned salt

• 1/4 cup paprika

• 1/4 cup smoked paprika

• 1 tablespoon garlic powder

• 2 teaspoons onion powder

• 1 tablespoon celery salt

• 2 tablespoons chili powder

• 2 tablespoons black pepper

• 1 tablespoon sage

• 1 teaspoon ground allspice

• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne

• 1/4 teaspoon ground mace

• 1/8 teaspoon ground cloves

Directions

Spread brown sugar out on a baking sheet for 1-2 hours so it can dry out and avoid clumping. Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed. Store in airtight container. TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker. VARIATIONS: --For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, black pepper. --For a sweeter blend, increase the allspice, cloves, mace, and brown sugar. --For a smokier blend, omit the sweet paprika and substitute all smoked paprika.