Salt Lick Clone

[squirtthecat]

Somebody asked about it in another thread, so I'll post the recipe here.

This is the rub from The Salt Link BBQ restaurant in Driftwood Texas.




I found that it works great on pork butts (provides just the right amount of heat), so I searched around and found a clone for it.

1 part Kosher Salt
1 part Black Pepper
1/3rd part Garlic Powder
1/3rd part Cayenne Pepper

Mix well. (and keep it out of your eyes - don't ask me how I know that  )
I usually make a huge container of it and keep it in the freezer..

The commercial version is a little more powerful, but I've settled on the 1/3rd part Cayenne to tone it down a notch.

[smokeasaurus]

Looks like a good all-purpose rub.  Thanks for sharing.

[squirtthecat]

I use it on Brisket and Butts.

Tried it on chicken once...    WHOO.   Too hot. (unless that is what you are looking for)

[smokeasaurus]

I would probably have to back off on the cayenne to make it more of an all-purpose but I am gonna use your exact recipe for my larger pcs of meat.