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.
- Quick Glance
- 5 M
- 5 M
- Makes about 1/2 cup
- 2 tablespoons 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
- 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.