with Carolynn Carreno | Fresh Everyday | Clarkson Potter, 2005 | Makes about 1/2 cup
The great thing about barbecue is that everyone eventually finds a recipe and a method of cooking that works best for him or her. In Tennessee, where I grew up, real barbecue is traditionally sprinkled with spices, rather than drenched in sauce, before it’s put on the grill. Every barbecue aficionado invents a rub that he or she swears beats all others–and keeps it as a closely guarded secret. Sprinkle the rub onto any cut of pork, beef, or chicken before putting it on the grill.–Sara Foster
LC Who is Quito? Note: And not only that, but what does his tushy have to do with anything? All we can say is he certainly knows his barbecue.
Active time: 5 minutes | Total time: 5 minutes.
Barbecue Rub Recipe
Ingredients
- 2 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher or sea salt
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon packed brown sugar
- 1/4 teaspoon cayenne pepper
Directions
Want it? Click it
1. Combine the ingredients in a small jar or airtight container and shake.
2. The spice rub will keep in a cool, dry place for up to 6 months.
- Rosemary-Garlic Rub from Kalyn’s Kitchen
- BBQ Dry Spice Rub from Whisky Green Tea
- Pork Brine from Leite’s Culinaria
- Barbecue Spice Rub from Leite’s Culinaria
Barbecue rub recipe © 2005 Sara Foster. Photo © 2011 Nuno Correia. All rights reserved.
LC
on 
LC to your 
[Brenda Carleton] We adore rubs at our house. I used this rub on baby back ribs and let them sit in the refrigerator overnight. This recipe is quite a typical combination of ingredients and it works very well. It contains all the components and flavors that a good rub should. In order to make enough for company I had to quadruple the batch. Good thing I did—the ribs disappeared in no time. (I also used homemadebarbecue sauce on the slow-roasted ribs.) This is one of my favorite pork rubs now.