• 13 Ratings

When spices are applied as a rub, their flavors permeate the meat during cooking with an intensity that sauces can't match. Dredge raw meat in the barbecue rub one to three days before grilling.

Martha Stewart Living, August 2002

Gallery

Credit: John Gruen

Recipe Summary

Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place all ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.

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Cook's Notes

If desired, baste with barbecue sauce toward the end of cooking, so it doesn't char.

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Reviews

13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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