September 29th, 2007

Shelley’s Dry Rub

From Shelley of California
Shelley’s Dry Rub
Makes about 3 cups
(One-half of rub recipe will
be enough for 4 to 6 Top Sirloins)

1 1/4 C. White Sugar
1 1/4 C. Brown Sugar
1/2 C. Salt
1/8 C. Black Pepper
1/4 C. Garlic Powder
2 T. Dried Parsley
2 tsp. Cayenne Pepper

Combine all ingredients; store in
airtight container.  To use, coat both
sides of top sirloin steaks; refrigerate
for at least ½ hour, up to 4 hours.
Remove steaks from refrigerator,
bring to room temperature before
grilling.  Grill to desired doneness.
Store remainder of rub in cool, dry
place.


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

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