Classic Barbeque Rub
From chef and author Elizabeth Karmel
Monday, May 26, 2008
Elizabeth Karmel, a competitive barbecuer and Executive Chef of the acclaimed New York City barbeque restaurant Hill Country, appeared on Good Morning America to offer recipes bound to make your cookout a success.
Ingredients
Directions
Combine all the ingredients in a medium bowl and mix well. For a smoother rub, process the ingredients in a spice grinder until well combined and all pieces uniform (the rub will be very fine and tan in color). Use it to rub on meat before grilling. Extra rub can be stored in an airtight container for up to six months.