Please help. Made dry rub for pork tenderloin and put in way too much pepper. Added more brown sugar and white to no avail. Any suggestions? (ingredients were about every spice in universe -- onion powder, cumin, dry mustard, Ginger, etc)
Cookbook author and entertaining maven Alison Roman uses this paprika rub to smear on pork roasts or to marinate chicken wings. It’s her go-to seasoning that makes everything taste like really great sausage.