This is our main all-purpose rub, good on ribs, brisket, chicken, and more.
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.
From Smoke & Spice
by Cheryl Alters Jamison and Bill Jamison
Harvard Common Press
$16.95 / Paperback
Reprinted by permission.
Copyright 1994. All rights reserved.
The electronic Gourmet Guide launched in 1994 and later merged into the Global Gourmet website in 1998 (now Foodwine.com). This is an edited archive of one of those early pages.
Modified June 2007
Copyright © 1994-2017,