Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This rub originally accompanied Karmel's recipe for Slow-Cooked Texas Beer Brisket .
Recipe information
Yield
Makes about 3/4 cup
Ingredients
1/4 cup Hungarian paprika
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoons cumin
2 tablespoons dried chipotle chile powder
1 tablespoon freshly ground pepper
1 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon garlic powder
Preparation
Combine all ingredients in a bowl; mix well. Store rub in an airtight container
Adapted with permission from Girls at the Grill
