Smoked Tea BBQ Rub

🧂 Ingredients

• 2 tablespoons loose-leaf black tea
• 2 tablespoon paprika
• 2 tablespoons dark brown sugar
• 2 tablespoons Morton kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 2 teaspoons dried rosemary
• 1 teaspoon dried marjoram
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper

  adjust to your liking

Instructions

• 1 Grind the Tea: Pulverize the tea, dried rosemary, and marjoram into a fine
  powder using a mortar and pestle or a spice grinder.
• 2 Mix the Ingredients: Combine the ground black tea, paprika, kosher salt, black
  pepper, garlic powder, brown sugar, cayenne pepper, dried rosemary, marjoram,
  and onion powder in a bowl. Mix well and use right away or store for later.
• 3 Store the Rub: Transfer the tea rub to an airtight container and store it in
  your pantry. It will keep for several months, allowing you to use it whenever
  you’re ready to barbecue.
• 4 How to Use the Smoky Tea BBQ Rub
• 5 Prepare protein: Pat your meat dry with paper towels, then apply a binder such
  as a thin coating of mustard or Worcestershire sauce. Doing this helps the rub
  adhere to the meat’s surface.
• 6 Apply the rub: Evenly coat the meat with the rub. For best results, let the meat
  marinate with the rub on for at least 30 minutes before cooking. For more
  pronounced flavor, cover the meat with plastic wrap and place it in the
  refrigerator for 2-12 hours, depending on the size of the roast and the type of
  meat. Longer times work best for whole-packer briskets, large pork shoulder, and
  whole turkeys.

Nutrition Info