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A Texas-style rub with a little kick. Use on chicken, beef, or pork. From The Ultimate Rotisserie Cookbook by Diane Phillips
- Combine the ingredients in an airtight jar.
- Store tightly covered in a cool, dry place for up to 6 months.
Made the best Salmon ever with this rub. I rubbed it on salmon filets and let it sit in the fridge for about 9 hours then put in the Ronco Rotisserie Grill! Hubby said it was better than any salmon he'd ever had! Thanks for the post!