Championship Marinade and Dry Rub

• 1 cup (225 ml) beef stock
• 1/4 cup (60 ml) brown sugar
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (30 ml) Worcestershire sauce
• 2 tsp (10 ml). garlic aalt
• 1 tsp (5 ml). black pepper
• 1 bay leaf
• 1/2 cup (125 ml) unsalted butter
• 1 cup (225 ml) cane sugar
• 1/4 cup (60 ml) seasoned salt
• 1/4 cup (60 ml) garlic salt
• 1/4 cup (60 ml) celery salt
• 1/4 cup (60 ml) onion salt
• 1/2 cup (125 ml) paprika
• 3 tbsp (45 ml) chili powder
• 2 tbsp (30 ml) black pepper
• 1 tbsp (15 ml) lemon pepper
• 2 tsp (10 ml). ground sage
• 1 tsp (5 ml) dry mustard
• 1/2 tsp (2 ml) ground thyme
• 1/2 tsp (2 ml). ground cayene

1. Mix all ingredients except butter in nonreactive sauce pan.
2. Simmer 15 minutes.
3. Stir in butter.
4. Allow to cool.
5. Use immediately: marinate beef steak for 3 to 7 hours.
6. Sift all ingredients together.
7. Store in airtight container.
8. Towel dry marinaded meat before using dry rub.
9. Use dry rub heavily and cook over indirect heat.

beef stock, brown sugar, lemon juice, worcestershire sauce, garlic, black pepper, bay leaf, butter, cane sugar, salt, garlic, celery salt, onion salt, paprika, chili powder, black pepper, lemon pepper, ground sage, mustard, ground thyme, ground cayene

Taken from online-cookbook.com/goto/cook/rpage/00064C (may not work)