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300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Sprinkle this rub on fish, pork, poultry, beef and vegetables that are going out to the grill or the smoker.

Makes About 2 Cups


    · 1/2 cup granulated sugar
    · 1/4 cup granulated garlic
    · 1/4 cup onion salt
    · 1/4 cup dried celery flakes
    · 1/4 cup freshly ground black pepper
    · 1/4 cup smoked paprika
    · 1/4 cup chili powder
    · 1 tbsp dry mustard
    · 1 tsp dried oregano


1. In a glass jar with a tight-fitting lid, combine sugar, garlic, onion salt, celery flakes, pepper, paprika, chili powder, mustard and oregano; cover and shake to blend.

2. Store in a cool, dark place for up to 4 weeks.


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