Texas Campfire Dry Rub

By Donald LinkPublished: Jun 23, 2011

Yields:

1 c.

This delicious spice mix was originally concocted as a rub for roast lamb, but also works well with gamier meats like venison, or on more classic American barbecue fare, like Oven-Roasted Ribs (pictured).

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Directions

1. Step 1Mix all ingredients together. Store in an airtight container.
2. Step 2If using on lamb, as suggested, this should be enough rub for two or three lamb legs. Before cooking meat liberally rub as much spice on the outside of the lamb as it can hold. For an 6- to 8-pound bone-in lamb leg cook on indirect heat for 3 to 4 hours or until it reaches an internal temperature of 145 degrees F.
  
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