How do you make 17th Street magic dust?

17th Street Magic Dust Rub

1. 1/2 cup paprika.
2. 1/4 cup kosher salt, finely ground.
3. 1/4 cup sugar.
4. 2 tablespoons mustard powder.
5. 1/4 cup chili powder.
6. 1/4 cup ground cumin.
7. 2 tablespoons ground black pepper.
8. 1/4 cup granulated garlic.

What is magic dust in food?

Magic Dust is a seasoning blend invented by Mike Mills, who was an award-winning pitmaster and owner of 17th Street Barbecue in Illinois. He passed away in December of 2020, but his famous barbecue spice mix lives on, seasoning everything from popcorn to smoked whole turkey.

How can I make a BBQ rub?

Ingredients

1. ½ cup brown sugar.
2. ½ cup paprika.
3. 1 tablespoon ground black pepper.
4. 1 tablespoon salt.
5. 1 tablespoon chili powder.
6. 1 tablespoon garlic powder.
7. 1 tablespoon onion powder.
8. 1 teaspoon cayenne pepper (Optional)

What is in dirty dust?

Lightweight

• NOW 3X LARGER!
• Ingredients: Salt, Vinegar Powder, Citric Acid, Turmeric, Garlic, Chipotle, Red Jalapeño, and Rice Fiber.
• Suggested Pairings: Deviled Eggs, Corn on the Cob, Fresh & Roasted Veggies, Chicken Wings, Potato Skins, and Grilled Meats.

Can you use too much dry rub on ribs?

New member. In my opinion, yes- especially when using rubs with a high amount of salt. I once laid down a generous layer of rub (Byron’s Butt Rub + a dusting of cayenne on top) on a rack of ribs I did a while back and it just overpowered any sort of pork flavor that could have been there.

Can you put too much dry rub?

In fact, if any components of your dry rub have tenderizing properties, putting it on too far in advance could turn the surface of your meat to a nasty mush.

What’s in Killer Hogs BBQ rub?

Ingredients: Salt, sugar, spices (red and black pepper), brown sugar, paprika, dehydrated garlic, dehydrated onion, disodium inosinate and guanylate, oleoresin paprika and less than 2% tricalcium phosphate added to prevent caking.