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Championship Marinade and Dry Rub
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Recipe Information
Source:
Paul Kirk's Championship Barbecue Sauces - P. Kirk

Serves/Makes:1 Batch each

Ingredients
  • Beef Marinade:
  • 1 cup (225 ml) beef stock
  • 1/4 cup (60 ml) brown sugar
  • 1/4 cup (60 ml) lemon juice
  • 2 tbsp (30 ml) Worcestershire sauce
  • 2 tsp (10 ml). garlic aalt
  • 1 tsp (5 ml). black pepper
  • 1 bay leaf
  • 1/2 cup (125 ml) unsalted butter
  • Dry Rub:
  • 1 cup (225 ml) cane sugar
  • 1/4 cup (60 ml) seasoned salt
  • 1/4 cup (60 ml) garlic salt
  • 1/4 cup (60 ml) celery salt
  • 1/4 cup (60 ml) onion salt
  • 1/2 cup (125 ml) paprika
  • 3 tbsp (45 ml) chili powder
  • 2 tbsp (30 ml) black pepper
  • 1 tbsp (15 ml) lemon pepper
  • 2 tsp (10 ml). ground sage
  • 1 tsp (5 ml) dry mustard
  • 1/2 tsp (2 ml) ground thyme
  • 1/2 tsp (2 ml). ground cayene
Preparation
  • Marinade:
  • Mix all ingredients except butter in nonreactive sauce pan.
  • Simmer 15 minutes.
  • Stir in butter.
  • Allow to cool.
  • Use immediately: marinate beef steak for 3 to 7 hours.
  • Dry Rub:
  • Sift all ingredients together.
  • Store in airtight container.
  • Towel dry marinaded meat before using dry rub.
  • Use dry rub heavily and cook over indirect heat.
Comments
Paul Kirk's book contains 175 recipes for rubs and marinades.

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