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Reviewed Pork, Brisket, or Seafood Dry Rub

Mar 18, 2013 in Food Network Community Toolbox on

Wow. This is a hit! Used it on a pork roast, baked it covered @325 for 2 hours, then 350 for 20 mins uncovered. The meat was succulant-sliced it up and poured the remains of the juices over the slices. I will use this for lots of different meals. Wonderful. "

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