Korean Magic BBQ Dust
The only BBQ dry rub you'll ever need!
American, Fusion Food
BBQ rub, Korean, Magic Dust
The Subversive Table | Lis Lam
Glass Jar (big enough to hold 2 1/2 cups)
sea salt (finely ground)
brown sugar (packed)
In a large bowl, add all ingredients mix until well combined. Use a whisk to break up the brown sugar chunks, if necessary. The dry rub should be uniform in color.
Transfer and store in a sealed, air-tight container. I use an old jam jar. Store at room temperature, in your cupboard. It will keep for a long time, up to a year.
Use as a dry rub for chicken, fish, ribs, beef brisket, etc. Or sprinkle on top of french fries, burgers, roasted vegetables -- everything!
*If you'd like a spicier rub, add 1-2 Tbsp more mustard powder or cayenne. Or both!