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Best of the Border Dry Rub


This recipe appears courtesy of Bob Matzig and Bill Langford, members of the Del Rio Chamber of Commerce Chuck Wagon Gang. They put it to work on their Best of the Border Barbecue Brisket.

12 tablespoons salt
8 tablespoons black pepper
2 tbalespoons chili powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
8 tablespoons MSG (optional)

Combine all ingredients and store in an airtight container. Use as a rub for brisket.

Makes about 2 1/4 cups

This recipe first appeared in our Texas Barbecue book.

 

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