Marinades, Sauces, Rubs & Salsas
Basic Barbecue Rub
This basic barbecue rub recipe is a versatile mix of salt, sugar, paprika, and spices that can be easily customized to suit your taste. It yields a generous amount, perfect for stocking your pantry or sharing with friends. The recipe is straightforward – just combine the ingredients in a bowl, using your hands to break up any sugar lumps. Once mixed, store it in airtight jars away from heat and light. When you’re ready to use it, a good rule of thumb is 2 to 4 teaspoons per pound of meat. The recipe also includes several suggestions for variations, allowing you to experiment with different flavors and create your own signature blend.
Basic Barbecue Rub
Basic Barbecue Rub
Recipe Notes
- Yield: 4 cups
Ingredients
- 1 cup sea salt
- 1 cup brown or white sugar
- 1 cup sweet paprika
- 1/2 to 1 cup coarsely ground or cracked black peppercorns
- 3 tablespoons granulated garlic powder
- 3 tablespoons granulated onion powder
- 1 tablespoon celery seed
Recipe Steps
Step 1: Combine the ingredients in a large bowl and mix, breaking up any lumps in the brown sugar with your fingers. (Your fingers work better than a whisk or wooden spoon.)
Step 2: Pack in lidded jars and include directions for storing (store away from heat and light) and using. (Figure on 2 to 4 teaspoons per pound of meat.)
Recipe Tips
How to make this rub your own:
Substitute smoked salt or herb salt for the sea salt.
Substitute light brown, dark brown, turbinado sugar, maple sugar, palm sugar, date sugar, Sucanat (freeze-fried cane juice), etc., for the sugar.
Substitute smoked paprika, hot paprika, or chili powder for the paprika.
Substitute white pepper, lemon pepper, ground green peppercorns, or Sichuan peppercorns (just a little of the latter) for the black pepper.
Kick up the heat with a couple tablespoons of hot pepper flakes.
Add a Southwestern touch with a couple tablespoons ground cumin and / or chili powder.
Substitute mustard seed or ground mustard for the celery seed.
