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Chicago Ray's Prime Rib Rub

From the book "Slow Fire" by Ray "Dr. BBQ" Lampe
Published: May 20, 2013
Slow Fire barbecue book
"Slow Fire" by Ray "Dr. BBQ" Lampe (Chronicle Books, May 2012).

This rub is outstanding on grilled steaks and smoked prime rib. It’s really just a seasoned salt and it works well for everyday use around the kitchen, so don’t save it for the big beef. For carb counters, simply skip the sugar. The rub will still be quite good and carb free. Makes about 1 cup. 

½         cup kosher salt
¼         cup coarsely-ground black pepper
2          tablespoons granulated garlic
1          teaspoon Sugar in the Raw
1          teaspoon chili powder
1          teaspoon paprika
1          teaspoon dried thyme
1          teaspoon dried marjoram

Combine all the ingredients in a medium-sized bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months.

Recipe reprinted with permission from "Slow Fire," by Ray "Dr. BBQ" Lampe (Chronicle Books, May 2012).
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