Monday, August 14, 2006

Barbecue Rub




This is the basis of the flavor of your barbecue creation. This will flavor the meat and help with the color and caramelized flavor that barbecue is built on. Depending on whether you want things spicy, sweet, or seasoned with hervs, you can mix and match these rubs with a variety of different meats. I will post a new rub each week. Rub Monday is my latest theme.


  • 1/2 C salt
  • 1/2 C sugar(turbinado optional)
  • 1/4 C brown sugar
  • 1 tblsp granulated*garlic
  • 1 tblsp granulated* onion
  • 2 tblsp paprika
  • 2 tblsp chili powder
  • 2 tblsp black pepper
  • 2 tsp cayenne pepper
  • 1 tblsp dried thyme
  • 1 tblsp ground cumin
  • 1 tsp ground nutmeg


*Granulated garlic and onion
are coarser than powder, but
the powders can be substituted.

This is a very good basic barbecue rub. It works well on any food for smoking or grilling. *Yield: 1 1/2 cups

Combine all ingredients, mix well, and store in an airtight container.

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