Meathead’s Memphis Dust

Although this recipe is formulated for pork, I’ve used it with success in sausage blends, on smoked salmon, on celery stuffed with cream cheese, on the rims of Bloody Mary glasses, and even in popcorn. It is designed to add flavor and color and form the proper crust when cooked at low temperatures.

Makes about 3 cups

Takes 15 minutes

• ¾ cup packed dark brown sugar
• ¾ cup granulated sugar
• ½ cup paprika
• ¼ cup garlic powder
• 2 tablespoons freshly ground black pepper
• 2 tablespoons ground ginger
• 2 tablespoons onion powder
• 2 teaspoons crushed dried rosemary

Mix all the ingredients together in a bowl. If the sugar is lumpy, crumble it by hand or against the side of the bowl with a fork.