By Dylan Clay
I’ve tried a bunch of other copycat “recipes” for Lawry’s and while some are close – they just aren’t the same.
This recipe uses ingredients like Caster Sugar and celery salt – both of which help to flavor match Lawry’s.
This is for a small batch:
To break these down:
Table salt is a finer granule and Lawry’s itself has a super punchy salt flavor. It also mixes much better for this rub.
Kosher salt is a larger granule and is far less punchy (especially diamond crystal).
Since our goal is a salt-forward taste, table salt is best here.
For much the same reason as the table salt, Caster sugar is a much finer granule than regular white sugar.
I’ve tried recipes with both and I find the caster sugar mixes better in this recipe and dissolves better on the tongue and on meat.
Taste.
The granulated versions do mix well but the salt is so potent that the garlic and onions flavors get lost.
Where-as the powdered versions are much stronger and you can actually taste them.
Turmeric and Paprika are used for color and taste.
Celery salt isn’t listed in the ingredients list but the flavor is definitely there.
If you opt not to use it, you’ll notice as it’s both on the nose and the taste.
It helps prevent clumping and helps add crispiness to the exterior of meat.