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00A Recipe From:
Soaked, Slathered, & Seasoned
A Simple Guide to Flavoring Food for the Grill
by Elizabeth Karmel
Ingredients
4 teaspoons mustard powder
4 teaspoons granulated garlic
4 teaspoons onion powder
4 teaspoons sweet Hungarian paprika
4 teaspoons cayenne pepper
6 tablespoons chili powder
1 1/2 cups packed dark brown sugar
1/2 cup Sugar in the Raw (turbinado)
1/2 cup kosher salt, preferably Morton
1/2 cup white granulated sugar
Instructions
Mix all ingredients in a bowl and sift through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well mixed. The rub can be stored in an airtight container for up to 3 months.
| Servings |
| about 4 cups |
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A Recipe From:Soaked, Slathered, & Seasoned A Simple Guide to Flavoring Food for the Grill
by Elizabeth Karmel Ingredients4 teaspoons mustard powder 4 teaspoons granulated garlic 4 teaspoons onion powder 4 teaspoons sweet Hungarian paprika 4 teaspoons cayenne pepper 6 tablespoons chili powder 1 1/2 cups packed dark brown sugar 1/2 cup Sugar in the Raw (turbinado) 1/2 cup kosher salt, preferably Morton 1/2 cup white granulated sugar InstructionsMix all ingredients in a bowl and sift through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well mixed. The rub can be stored in an airtight container for up to 3 months.
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