Clay's Kitchen : Spice, Seasoning and Rub Recipes

Spice, Seasoning and Rub Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Beer Butt Chicken Rub

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.

Search for Recipes, Search using Google, or Return to Cookbook Index