Barbecue Circuit Rub
Ingredients
- 1/4 cup packed dark brown sugar
- 2 tablespoons hot smoked Spanish paprika
- 1 tablespoon sweet Hungarian paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon fine-ground white pepper I skipped this ingredient, as I didn’t have any on hand
- 1 tablespoon kosher salt Karmel prefers Morton’s
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 1 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
Instructions
- Put all the ingredients into a wide mouth pint jar. Shake to combine (get a whisk in there to really mix it up). And that’s it.
- It will keep for six months, as long as the jar is tightly sealed.
Notes
Barbecue Circuit Rub from "Soaked, Slathered and Seasoned" by Elizabeth Karmel