Smokin’ Summer Spice Dry Rub

Smokin’ Summer Spice Dry Rub; This flavorful seasoning mix can also be liberally rubbed all over the outside of pork loin, tenderloin or beef roasts and then slowly barbequed or smoked under indirect heat at about 225-250 degrees until the internal temperature reaches 145-150 degrees F for pork and about 130-135 degrees F for beef roast. also great for Ribs, steaks, Pork Chops and beef patties by allenhenderson7

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