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Master Class Barbecue Rub

Yield 2 2/3 cups

Ingredients

  • 1 cup granulated brown sugar
  • 1/4 cup garlic salt
  • 1/4 cup celery salt
  • 1/4 cup onion salt
  • 1/4 cup seasoned salt
  • 1/2 cup paprika
  • 3 tablespoons chili powder
  • 2 tablespoons ground black pepper
  • 1 tablespoon lemon pepper
  • 2 teaspoons ground sage
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground red pepper

How to Make It

  1. Combine all ingredients. Chill in an airtight container up to 3 weeks or freeze up to 6 months. Rub on beef, lamb, pork, chicken, or fish, and cook over indirect heat.