All Purpose Dry Rub or Prairie Dust Suggestions

Prairie Dust is my Dry Rub Seasoning ground into a fine powder. So fine it sticks to the oil on plain potato chips, pork rinds, popcorn and other snacks.                                                                                                                                                                     

Prairie Dust on Potato Chips &  Pork Rinds:   (1.) Open a medium size 12 oz bag of plain (no salt) potato chips or a medium size 3.6 oz bag of  plain pork rinds.  (2.) Pour in about 2 serving sizes = (2 tbsp of Prairie Dust) into the bag.  (3.) Keep shaking until all chips  and rinds are coated. Add more Prairie Dust for a bolder flavor! The longer you wait the better Prairie Dust will saturate into the oil on the chips & Pork Rinds.  

Mudflap's Prairie Dust Onion Cheese Burgers:   (1). Mix 1 1/2 tbsp of Prairie Dust  with 1/2 to 3/4 cup finely chopped onion for every pound of ground beef. (2). Pat beef tightly together in bowl and refrigerator for at least 1 hour before making into individual patties. (3). Place on hot grill or in frying pan until meat is
 well done. (4). Remember to lift patties after about 1 1/2 minutes to keep from burning.

( Also great with bacon & hot pepper cheese ) 

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Dry Rub For Perfect Ribs:  (1). Remove excess fat.  (2). Rinse & pat dry.  (3). Score membranes side.
(4). Pour Mudflap generously over meat.  (5). Put ribs in baggie and refrigerate 4 hours up to 2 days.  (6). Preheat oven 10 minutes at 375 degrees. (7). Place ribs on grill and remove when color & grill marks look done.  (8). Wrap meat in foil, place in oven on cookie sheet. Remove after 2 hours. (9). Be careful, contents and juice will be very hot! (If you use wood smoke make it Hickory!)
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Mudflap's Dry Rub Pork Loin   (For The Oven):   (1). Remove excess fat.  (2). Rinse & pat dry.  (3). Slice pork loin in 3/4" sections.  (4). Pour Mudflap generously over meat.  (5). Place pork loin section in baggie and refrigerate for 4 hours up to 2 days.  (6). Preheat oven to 350 degrees. (7). Wrap meat in foil, place on cookie sheet in oven, on middle rack for 2 hours. (8). Remove after 2 hours.  (9). Be careful, contents and juice will be very hot!
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Mudflap's Dry Rub Pork Loin   (For The Grill):  (1). Remove excess fat.  (2). Rinse & pat dry.   (3). Slice pork loin in 3/4" sections.  (4). Pour Mudflap generously over meat.  (5). Place pork loin section in baggie and refrigerate for 4 hours up to 2 days.  (6). Place pork loin on grill.  (7). When grilling, lift sections after about 1 1/2 minutes to prevent burning, then remove from grill when cooked completely through. 
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Mudflap Dry Rub Cheeseburgers:  (1). Mix 1 1/2 tbsp of Mudflap's Dry Rub Seasoning per 1 pound of lean beef.  (2). Place in refrigerator for about 1 hour before cooking.  (3). Shape into patties and place on hot grill or in frying pan until meat is well done. (4). Remember to lift patties after about 1/2 minutes to keep from burning.

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~  More Suggestions ~
For Dry Rub All Purpose Seasoning:
 a.) Mudflap is very much like a dry barbeque sauce, and because of the
 dark brown sugar should be moved often while grilling.
 b.) My  dry rub seasoning, can be used like any other seasoning. Sprinkle it  before, during or after the cooking process.
 c.) Add the dry rub while the food is still warm to melt the dark brown sugar and create a thicker layer of Mudflap Flavor!

All Purpose Prairie Dust:
a.) Prairie Dust has the same flavor as the Dry Rub but is a much finer
powder. This helps to disperse the flavor quickly in soups, sour cream,
cream cheese, chili, mashed potatoes, fried potatoes, steamed vegetables, sauces,
chips, popcorn, eggs, bacon and anything that needs more flavor.
b.) Use Prairie Dust like a table seasoning.  Prairie Dust gives you
another option other than the usual salt and pepper.