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DRY RUB FOR BARBECUE

1/3 c. Kosher salt
1/3 c. brown sugar
2 tbsp. garlic powder
2 tbsp. paprika
1 tbsp. dried thyme
1 tsp. cayenne pepper
1 tsp. freshly ground pepper

Combine all ingredients, blending thoroughly. If reserving for later use, store in tightly capped jar. To use, sprinkle heavily on all sides of meat and rub in well with fingers. Let meat stand at room temperature for 2 hours or lightly covered in refrigerator overnight.