Total time: 5 minutes | Makes about 1/4 cup
Note: A lot of rubs contain sugar to counteract the bitter note in the smoke flavor. It's not necessary, though, and sugar can give meat a burnt flavor. Many rubs also use garlic powder or garlic salt, but fresh garlic has a better flavor.
- 2 to 3 cloves garlic
- 1 teaspoon dried rosemary
- 1 1/2 teaspoons dried thyme
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
Step 1Crush the garlic and rub it all over the meat but don't leave chunks of garlic on the flesh. Crush the rosemary and thyme and mix with the cayenne and salt. Powder the meat with it and let it rest for a couple of hours before barbecuing.
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