Raichlen’s RubSteven Raichlen
This is it, folks. The only barbecue rub you’ll ever need—both basic and universal. I call it a 4/4 rub because it requires only 4 basic ingredients in equal proportions: salt, pepper, paprika, and brown sugar. And Raichlen’s Rub because it’s my go-to seasoning at home. This simple rub is infinitely customizable: Use smoked salt in place of sea salt, or maple sugar instead of brown sugar. Pump up the smoke flavor with pimentón (Spanish smoked paprika). You get the idea. Sometimes I round out the flavor with a touch of granulated garlic, onion, and celery seed.
- Advance Prep: 5 minutes
- Yield: Makes 1 cup
- 1⁄4 cup salt (coarse, ne, kosher, sea, smoked, and so on)
- 1⁄4 cup pepper (cracked, coarse, ne, black, white, green, rainbow, and so on)
- 1⁄4 cup paprika (sweet, hot, or pimentón)
- 1⁄4 cup sugar (dark brown, light brown, maple, granulated, or Sucanat—granulated sugarcane juice)
Optional Flavorings (Add any or all of the following)
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon celery seed
1: Combine the ingredients in a bowl and mix, breaking up any lumps in the sugar with your fingers.
Raichlen’s Rub will keep, in a sealed jar away from heat or light, for several weeks.
Find This Recipe
It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and […]Buy Now ‣