For my honeymoon we traveled across Canada. In north Vancouver we found the best bbq place that I've ever been to, called Memphis Blues. We bought their cookbook and fell in love with the dry rub recipe. I highly recommend it. We put that shit on everything.
Memphis Blues All Purpose Dry Rub
Ingredients:
1 cup (250 ml) dried parsley
1 cup (250 ml) sugar
1 cup (250 ml) Lawry’s Seasoned Salt
3 Tbsp (45 ml) ground black pepper
3 Tbsp (45 ml) garlic powder
3 Tbsp (45 ml) onion powder
3 Tbsp (45 ml) dried oregano
3 Tbsp (45 ml) sweet paprika
1 Tbsp (15 ml) mild mustard powder (* Do NOT use Keen’s)
1 Tbsp (15 ml) celery salt
pinch cayenne pepper
Method:
Combine all ingredients in a bowl and whisk thoroughly so there are no clumps.
Store in an airtight container in the cupboard up to 6 months. Use on pork, chicken,
turkey or Beef.