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MAMA’S BARBECUE RUB
There isn’t an actual mama behind this recipe, but you can imagine it, right?
- 1⁄4 cup paprika
- 2 Tbsp chili powder
- 2 tsp Kosher salt
- 1 tsp dry mustard
- 1⁄2 tsp onion powder
- 1⁄2 tsp garlic powder
- 1⁄2 tsp dried basil
1Combine ingredients in a small bowl.
2Rub onto meat and skin and allow to sit at least one hour before smoking.
Unused portions can be kept in an airtight container for up to 6 months.
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