Basic Barbecue Rub
Editor's note: The recipe and introductory text below are from How to Grill, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A.
OK, this is ground zero—the ur American barbecue rub. Use it on ribs, pork shoulders, chickens—anything you want to taste like American barbecue. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 1 1/2 to 2 tablespoons. You'll find hickory-smoked salt available in the spice rack of most supermarkets. To make a spicier rub, substitute hot paprika for some or all of the sweet paprika.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
American
No-Cook
Backyard BBQ
Spice
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons onion powder
- 1/4 cup firmly packed brown sugar
- 1/4 cup sweet paprika
- 3 tablespoons black pepper
- 3 tablespoons coarse salt
- 1 tablespoon hickory-smoked salt or more coarse salt
- 2 teaspoon celery seeds
- Carbohydrate 23 g(8%)
- Fat 1 g(2%)
- Fiber 4 g(17%)
- Protein 2 g(4%)
- Saturated Fat 0 g(1%)
- Sodium 70 mg(3%)
- Calories 99
Preparation Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months. Excerpted from How to Grill (Workman) Copyright 2001 by Steven Raichlen
