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This dry rub can be used on beef, chicken, and pork.
The Carolina style Dry Rub.

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[editable name="region-introduction"]## Introduction

All though not known for their dry rubs, like Memphis, this rub style is still unique on its own. Sweet, Spicy and Smoking and is a great addition to any pitmasters arsenal.

What is a Carolina Dry RUB

This dry rub is a mixture of dried spices, often in addition to salt and sugar. This mixture is rubbed directly into the meat. The dry rub adheres itself to the meat with the surface moister naturally created by the meat.

How To Use This Rub

This rub follows all of the standards of a typical rub, simply rub the mixture all over the meat. To achieve a crisper crust it is suggested press the mixture into the meat to build up a thicker layer.

Rule of thumb you should be using roughly 1tbsp. of rub per pound(500g) of meat. If marinating is desired let the rub sit for 1 hour to 24 hours or more.[/editable]

We all know you can't have a Fourth of July barbecue without the fixings that go with it. Rachel Hollis

[editable name="recipe-title"]## American Barbecuing's

Carolina Dry Rub[/editable]

[editable name="region-ingredients"]## Ingredients[/editable] [editable name="region-ingredients-1"]### The Rub[/editable] [editable name="region-ingredients-2"]* ¼ cup Smoked Paprika

• 2 tbsp Sugar
• 2 tbsp Brown Sugar
• 2 tbsp Salt
• 2 tbsp Chili Powder
• 2 tbsp Cumin
• 2 tbsp Ground Black Pepper
• 1 tbsp Cayenne Pepper[/editable]

[editable name="region-instrucions"]## Instructions

1. Combine all ingredients together in an air tight container
2. Shake to mix

Notes: This rub has a shelf life of 6 months.[/editable]