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Hatch's Little Rock Dry-Rub

Posted by The Hatch on 24th Apr 2014


5 tsp dark brown sugar

1 tsp ground coriander

4 tsp paprika 

1 tsp ground savory 

1 tsp rosemary 

1 tsp dried thyme 

4 tsp onion powder 

3 tsp black peppercorns 

4 tsp garlic powder 

4 tsp dry mustard 

1/4tsp ground cumin 

3 tsp dried sweet basil 

Salt to taste

Preparation Directions:

Place all ingredients into a food processor and blend. Paint meat with a light coat of extra virgin olive oil. Rub mixture into meat and cover with saran wrap. Marinade over night in fridge. Allow to come to room temperature and slow cook in the PK using the indirect grilling method.

This rub was in the development stage for 3 years and finally perfected when I moved to Little Rock and bought my PK. Great for chicken or pork.