- Yield: 2 cups
Chef’s Barbecue Rub
Recipe courtesy of Susan Davila, Executive Chef, Catawba Island Club, Port Clinton, Ohio.
Ingredients
- paprika - 1/4 cup
- pepper - 1 Tbsp.
- garlic powder - 2 Tbsps.
- onion powder - 1 Tbsp.
- Pasilla Negro ground chile - 1 Tbsp.
- kosher salt - 3 Tbsps.
- brown sugar - 1/2 cup
- ground ginger - 1 Tbsp.
- dry mustard - 1 Tbsp.
- cumin - 1 Tbsp.
- maple sugar - 1 Tbsp.
- smoked salt - 1 Tbsp.
- malt powder - 1 tsp.
- Ethiopian berbere - 1/2 tsp.
Instructions
- Mix ingredients together.
Chef's Note: Use on brisket and other meats.
