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06/17/2003 Archived Entry: "Basic Barbecue Rub"

BASIC BARBECUE RUB

I've been looking for a bbq rub that is a bit different from the one I use for pork and chicken. My faithful recipe is a marindate that doesn't have salt in it, as I think it tends to draw out the juice from the meat. This has brown sugar which can be a good thing to bring out the flavors. As soon as I get some baby back pork ribs, I'm going to give it a try. Here it is, in case you want to try it too:

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 Tablespoons course black pepper
3 Tablespoons course salt
1 Tablespoon hickory flavored salt.
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper

You know how to vary the ingredients to suit your taste. Combine ingredients thoroughly. Apply to meat a day before cooking, if time allows, for large cuts. A couple of hours will do for ribs. You can also use the seasoning after the meat is done. It will keep in an air tight jar away from heat and light for at least six months.