Chef’s Barbecue Rub
(Chef’s Note: Use on brisket and other meats.)
Submitted by Susan Davila, Executive Chef, Catawba Island Club, Port Clinton, Ohio
Yield: Approximately 2 cups
Ingredients
¼ cup paprika
1 tbsp. pepper
2 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. Pasilla Negro ground chile
3 tbsp. kosher salt
½ cup brown sugar
1 tbsp. ground ginger
1 tbsp. dry mustard
1 tbsp. cumin
1 tbsp. maple sugar
1 tbsp. smoked salt
1 tsp. malt powder
½ tsp. Ethiopian berbere
Mix ingredients together.
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