Master Class Barbecue Rub

Recipe from


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

Preparation

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.

Note:

Paul Kirk,

October 1998