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Barbecue Rub

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Recipe photo courtesy of John Gruen

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.

Source: Martha Stewart Living, August 2002
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Ingredients

Directions

Cook's Notes

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

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