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Memphis In May Dry Rub

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      Title: MEMPHIS IN MAY DRY RUB
 Categories: Sauces, Rubs
      Yield: 1 Servings
 
      4 ts Paprika
      2 ts Salt
      2 ts Onion powder
      2 ts Black pepper
      2 ts White pepper
      1 ts Cayenne
      2 c  Apple cider vinegar
 
  I make something that I call Memphis in May Dry Rub. It is made with
  4 tsp paprika, 2 tps salt, 2 tsp onion powder, 2 tsp Black pepper, 2
  tsp white pepper and 1 tsp cayenne pepper. You mix this up in a jar,
  closed the lid, and shake well to mix. I then put this in a bottle
  and added 2 cups of apple cider vinegar, gave it a good shaking and
  BINGO its almost there. A little too hot and I need to cut back a
  little on the pepper (at least on the cayenne).  Maybe cut the black
  pepper back to 1 1/2 tsp, the White to 1 tsp and>> the cayenne to 1/4
  or 1/2 tsp. Like I said this ain't exactly it, but by golly it's damn
  close. If you like you may want to add a little garlic powder and/or
  some dry mustard. Maybe even a little ground cumin. Just thought I
  would pass this along to all you COLD weather cookers and smokers out
  there who only get to cookout about half the year. (Yes, Ed, I do
  include you, up there in Connecticut, in these numbers.)
  
  Recipe By     : Wendell  D. Smith
 
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