My favorite Rub. I usually make 6 cups at a time and store in an airtight container. It is SO good on Ribs! And Boston Butts! And Chicken 🙂 I  didn’t stage it because it is so simple and I wanted to use it in my Marinade Recipe.

Ya’ll Enjoy!

Sue’s Dry Rub for White Meat
Yields 1 cup

Ingredients
• 6 tablespoons brown sugar
• 3 tablespoons paprika
• 3 tablespoons Tony Chachere’s Cajun Seasoning
• 3 tablespoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried Parsley

Directions
In a large bowl, Mix all ingredients well with a whisk. To use, rub into pork ribs, chicken or Boston Butt. For best results, allow meat to marinate overnight. Grill meat as desired.

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet