Directions: one line for each direction. When saved the lines will be numbered.
Crush the garlic and rub it all over the meat but don't leave chunks of garlic on the flesh. Crush the rosemary and thyme and mix with the cayenne and salt. Powder the meat with it and let it rest for a couple of hours before barbecuing.
This recipe yields about 1/4 cup.
Comments: A lot of rubs contain sugar to counteract the bitter note in the smoke flavor. It's not necessary, though, and sugar can give meat a burnt flavor. Many rubs also use garlic powder or garlic salt, but fresh garlic has a better flavor.
