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Basic Dry-Rub Barbecue Mix
- Makes about
2 cups
- Difficulty
Easy
By James Villas
Published 2007
This dry-rub can be used on pork, beef, poultry, and even sturdy fish such as swordfish and salmon, and it’s especially effective at sealing the juices of chicken. The mix can be stored up to about 3 months without losing its savor.
Ingredients
½ cup ½ cup ½ cup
Method
In a bowl, combine all the ingredients, whisk till well blended, and store in a tightly covered jar till ready to use.
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