Barbecue Rub #67

After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything.

Preparing Time: -
Total Time: -
Served Person: Makes about 1 1/2 cups

Backyard BBQ Spice Grill/Barbecue

1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 tablespoons chili powder
1/2 cup kosher salt
1/2 teaspoon lemon pepper
3 tablespoons paprika

Carbohydrate 32 g(11%)
Fat 2 g(2%)
Fiber 4 g(17%)
Protein 2 g(4%)
Saturated Fat 0 g(1%)
Sodium 177 mg(7%)
Calories 135

grill/barbecue

backyard bbq

spice

Preparation Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months. From Slow Fire: The Beginner's Guide to Barbecue by Ray "Dr. BBQ" Lampe. Text copyright Â© 2012 by Ray Lampe; photographs copyright Â© 2012 by Leigh Beisch. Published by Chronicle Books, LLC.

Barbecue Rub #67

Ingredients

Nutrition facts