Basic Dry-Rub Barbecue Mix

THIS DRY-RUB CAN BE USED ON PORK, BEEF, POULTRY, and even sturdy fish such as swordfish and salmon, and it’s especially effective at sealing the juices of chicken. The mix can be stored up to about 3 months without losing its savor.

MAKES: About 2 cups

INGREDIENTS:

• 1⁄2 cup salt
• 1⁄2 cup firmly packed light brown sugar
• 1⁄2 cup freshly ground black pepper
• 1⁄4 cup hot paprika
• 1 tablespoon dry mustard
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon garlic powder

INSTRUCTIONS:

1. In a bowl, combine all the ingredients.
2. Whisk the ingredients together until well blended.
3. Transfer the mixture to a tightly covered jar.
4. Store the seasoning in the jar until ready to use.