Notes:
This simple rub is great on roasts, briskets, and steaks. It enhances the original beefy flavor without masking it.
This rub is about 1/3 salt. You need to use no more than 1 Tablespoon of this per pound of meat to avoid over-seas0ning the meat.
INGREDIENTS:
Small Batch – Makes 4 Tablespoons:
- 2.5 Tablespoons kosher salt
- 2 teaspoons black pepper
- 1.5 teaspoons garlic powder
- 1 teaspoons onion powder
Large Batch – Makes 4+ Cups:
- 1 2/3 Cups kosher salt
- 1 1/3 Cups black pepper
- 1 Cup garlic powder
- 1/3 Cup onion powder
Large Batch by weight – Makes 4+ Cups:
- 15.5 oz. kosher salt
- 5.75 oz. black pepper
- 5.75 oz. garlic powder
- 1.625 oz. onion powder
