This barbecue rub may be used on poultry, pork, seafood, and all varieties of meat. You can vary the heat level by using hot paprika instead of sweet.
- 1/4 cup Smoked Rock Salt
- 1/4 cup dark brown sugar
- 1/4 cup sweet paprika
- 2 tablespoons freshly ground black pepper
Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)
Store the rub in an airtight jar away from heat and light; it will keep for at least 1 year.
Makes about 3/4 cup