Ingredients:
- 2 tbsp. whole cracked black peppercorns
- 1 tbsp. dried thyme
- 2 tsp. sweet paprika
- 1 tsp. salt
- 1 tsp. dry mustard
- 1 tsp. garlic powder
- 1/2 tsp. ground bay leaf or dried sage
- 1/4-1/2 tsp. cayenne pepper
Makes 12 Servings
In a small jar, combine all ingredients. Seal and store in a cool, dry place for up to 3 months.
WW POINTS VALUE: 0 pts. (1 tsp. per serving)
Note: This recipe appears in the WW New Complete Cookbook. I had some pork ribs in my fridge and I felt like some lean protein packed with heat. This dry rub was so delicious on my pork ribs drenched in barbeque sauce. It gave the pork the perfect amount of heat without burning my taste buds. I highly recommend this dry rub on pork, beef, chicken, turkey, fish and even vegetables when you're in the mood for something spicy or when you're celebrating Mardi Gras.
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