Master Class Barbecue Rub

Name: Master Class Barbecue Rub
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Bbq, Barbecue
Ingredients: 237 milliliters granulated brown sugar; 59 milliliters celery salt; 3 Tbsps chili powder; 1 teaspoon dry mustard; 59 milliliters garlic salt; 1 teaspoons ground red pepper; 2 Tbsps ground black pepper; 2 teaspoons ground sage; 1 teaspoons ground thyme; 1 Tbsp lemon pepper; 59 milliliters onion salt; 118 milliliters paprika; 59 milliliters seasoned salt

Master Class Barbecue Rub might be a good recipe to expand your marinade collection. One portion of this dish contains about 1g of protein, 1g of fat, and a total of 111 calories. This recipe serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of seasoned salt, garlic salt, ground thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Father's Day event. This recipe is typical of American cuisine. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. f. Cooking Class, and Indian Cooking Class + Chickpea Spinach Curry.

Instructions

Combine all ingredients. Chill in an airtight container up to 3 weeks or freeze up to 6 months. Rub on beef, lamb, pork, chicken, or fish, and cook over indirect heat.

Ingredients you will need

Whole Chicken

Beef

Fish

Lamb

Pork

Dry Seasoning Rub

Ingredients

Servings:

237milliliters

granulated brown sugar 59milliliters

celery salt 3Tbsps

chili powder 1teaspoon

dry mustard 59milliliters

garlic salt 1teaspoons

ground red pepper 2Tbsps

ground black pepper 2teaspoons

ground sage 1teaspoons

ground thyme 1Tbsp

lemon pepper 59milliliters

onion salt 118milliliters

paprika 59milliliters

seasoned salt

Recommended wine: Zinfandel, Rose Wine

Barbecue works really well with Zinfandel and rosé Wine. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The Ghost Pines Sonoma County San Joaquin County Zinfandel with a 5 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.