Eosinophilic Esophagitis Friendly Memphis Dry Rub
Total time5 min
Prep time5 min
Cook time0 min
4.6(7)
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Learn more →Ingredients
8 servings
- ¼ cup paprika
- 2 tbsp dark brown sugar, packed
- 1 tbsp kosher salt
- 1 tbsp black pepper, coarsely ground
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp dry mustard
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
Instructions
- 1
Combine the paprika, dark brown sugar, kosher salt, black pepper, garlic powder, onion powder, dry mustard, ground cumin, cayenne pepper, smoked paprika, dried oregano, and dried thyme in a small bowl and whisk until evenly blended with no visible streaks of sugar.
- 2
Transfer to an airtight jar or container. Store at room temperature, away from heat and light, for up to 3 months.