LOCKHART DRY RUB

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Lockhart Dry Rub image

**Editor's note:**The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This rub originally accompanied Karmel's recipe for Slow-Cooked Texas Beer Brisket .

Provided by Elizabeth Karmel

Yield Makes about 3/4 cup

Number Of Ingredients 3

1/2 cup Morton kosher salt
3 tablespoons coarsely ground black pepper
2 teaspoons cayenne pepper

Steps:

  • Combine all ingredients in a bowl; mix well. Store rub in an airtight container.

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