**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
/2 cup Morton kosher salt
3
tablespoons coarsely ground black pepper
2
teaspoons cayenne pepper
Need to make a substitution?
Preparation
Combine all ingredients in a bowl; mix well. Store rub in an airtight container.
Adapted with permission from Girls at the Grill