Frasher's Smokehouse & Lounge Barbecue Rub

Yield: about 4 cups of dry rub

Ingredients

• 2 tablespoons cayenne pepper
• 1/4 cup chili powder
• 1/4 cup cumin
• 1 cup kosher salt
• 1/2 cup granulated garlic
• 1/4 cup dry mustard
• 2 tablespoons oregano
• 1/2 cup paprika
• 1/4 cup ground black pepper
• 2 tablespoons sage
• 1/2 cup brown sugar

Instructions

1. Mix all ingredients.
2. Store in an airtight container. Will keep in the refrigerator for several weeks.

Attribution

Frasher's Smokehouse & Lounge, Scottsdale, Arizona - Arizona Republic 7/14/2002