© 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
Recipe adapted from Grilling America. Brandy was my beloved Irish setter/golden retriever mix who loved barbecue—including a little spoonful of this rub with his dog food.
1 teaspoon garlic powder
1 tablespoon honey granules
½ teaspoon dried thyme
1 tablespoon lemon granules
1 tablespoon Worcestershire powder
1 teaspoon sugar
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.