The Original 3 ingredient Rub from the book Soaked, Slathered & Seasoned

Great for Flank steak, pork, chicken and salmon

  • 2 teaspoons granulatd garlic
  • 1 teaspoon smoked spanish paprika
  • 1 teaspoon whole cumin seeds, toasted in a dry skillet

In a small bowl, combine all the ingredients and mix them well.  The rub will keep up to 6 months in a airtight container