© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Chile Pepper, June 2006
Servings: about 1/4 cup
This is by far the most popular rub I make. Use it on everything from—yes—chicken cooked on a beer can to fish fillets, steaks, pork and beef ribs, leg of lamb and lamb chops, pork roast and loin, and anything else that needs a kick before hitting the grill.
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried summer savory
¼ teaspoon cayenne
1 tablespoon paprika
1 teaspoon dry yellow mustard
1 tablespoon finely ground sea salt
In a bowl, combine all ingredients and mix well. Use immediately, or store in an airtight container. To use, sprinkle on whatever you wish to grill, and allow to dry-marinade for 4 hours or overnight.