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.–Ray Lampe
LC Barbecue Rub For Ribs...And More Note
We find this barbecue rub to be quite indispensable for ribs…so much so that we’ve not been able to bring ourselves to try it on anything else save for this coffee-suffused smoked brisket. We intend to change that one of these days. We, uh, just can’t quite bring ourselves to not make ribs or brisket with it, seeing as the combo of beef and subtly sweet heat is so darn good.
Barbecue Rub #67 Recipe
- Quick Glance
- 5 M
- 5 M
- Makes about 1 1/2 cups
- 1/2 cup turbinado sugar, such as Sugar in the Raw
- 1/2 cup kosher salt
- 3 tablespoons chili powder
- 3 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon ground coffee
- 1/4 teaspoon cayenne pepper
- 1. Combine all the ingredients in a medium bowl and mix well. You can store the rub in an airtight container in a cool place for up to 6 months.
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Barbecue Rub #67 Recipe © 2012 Ray Lampe. Photo © 2012 Leigh Beisch. All rights reserved.
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