Ingredients
1/3 cup Salt
1/3 cup Sugar
1/3 cup Chili powder
1 tbs Msg
1 1/2 tbs Paprika
1/4 tsp Thyme
4 tbs Black pepper
1 tbs Garlic powder
1 1/2 tsp Dry lemon peel
Preparation
Use on all meats. Rub generously the night before smoking. Keep in refrigerator overnight or longer. Set out to room temperature about an hour before starting to cook.
Smoking should be done with temperatures between 200 and 225 degrees. I normally use equal parts of oak, charcoal and hickory. If you happen to acquire green wood be careful on the amount used.
