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Epicurious

Lockhart Dry Rub

By Elizabeth Karmel

3.1

(2)

**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 .

Recipe information

  • Yield

    Makes about 3/4 cup

Ingredients

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

Preparation

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

Adapted with permission from Girls at the Grill
TagsCondimentSouthernAmericanDairy FreeGluten FreeNut FreeVeganVegetarianNo-CookEpicurious
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