**Editor's note:**The recipe below is adapted from Elizabeth Karmel's Web site,girlsatthegrill.com. This rub originally accompanied Karmel's recipe forSlow-Cooked Texas Beer Brisket.
Ingredients
Makes about 3/4 cup
Combine all ingredients in a bowl; mix well. Store rub in an airtight container.
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Reviews (4)
Back to TopI find this "rub" overwhelmingly salty, what with it's 4/3 ratio of salt to black pepper. I could use this as a "sprinkle" on certain meats, but rarely. To me, a rub has a more extensive variety of ingredients, and salt and sugar are used much more sparingly.
Anonymous
Thousand Oaks, Ca.
9/29/2012
I, for one, am grateful for the recipe, as I would have no idea of proportions. Martha Stewart has a similar recipe on her website, containing the same 3 ingredients. So I don't think it's a joke or a "duh" recipe at all. Some of us have never made a rub before, and didn't grow up eating it. This was really good, and I'll make it again.
Anonymous
Surprise, AZ
3/14/2012
I can tell the chef, Elizabeth Kamel, went all out with this one.
European_Historian
7/11/2010
Well, duh. This is not a recipe; this is a joke.
John
Georgetown, DC
1/16/2010
