/
CHOW: Recipes: Big-Time Barbecue Rub

Big-Time Barbecue Rub Recipe

From: Dr. BBQ's Big-Time Barbecue Cookbook , by
Total Time: 15 mins | Active Time: | Makes: 1 1/2 cups

This is a basic barbecue rub that works on any food for smoking or grilling. Granulated garlic and onion are coarser than powder; you can substitute garlic and onion powder.

INGREDIENTS
  • 1/2 cup salt
  • 1/2 cup turbinado sugar
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons freshly ground pepper
  • 2 teaspoons cayenne pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon ground cumin
  • 2 tablespoons ground nutmeg
INSTRUCTIONS
  1. Combine all the ingredients in a bowl and mix well. Store any unused rub in an airtight container.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 6 Reviews
POST A COMMENT |6 Comments

COMMENT

  • sounds good I think I'll give it a try.

  • Looks about right...I'll give it a go this weekend! Thanks for the post.

  • This recipe was entered incorrectly! Here are the proper proportions straight from the book:



    * 1/2 cup salt
    * 1/2 cup turbinado sugar
    * 1/4 cup firmly packed brown sugar
    * 1 tablespoon granulated garlic
    * 1 tablespoon granulated onion
    * 2 tablespoons paprika
    * 2 tablespoons chili powder
    * 2 tablespoons freshly ground pepper
    * 2 teaspoons cayenne pepper
    * 1 tablespoon dried thyme
    * 1...+READ

    This recipe was entered incorrectly! Here are the proper proportions straight from the book:



    * 1/2 cup salt
    * 1/2 cup turbinado sugar
    * 1/4 cup firmly packed brown sugar
    * 1 tablespoon granulated garlic
    * 1 tablespoon granulated onion
    * 2 tablespoons paprika
    * 2 tablespoons chili powder
    * 2 tablespoons freshly ground pepper
    * 2 teaspoons cayenne pepper
    * 1 tablespoon dried thyme
    * 1 tablespoon ground cumin
    * 1 teaspoon ground nutmeg-COLLAPSE

  • It has to be salty. The salt is drawn into the meat along with the other spices. With too little salt, this doesn't happen.

  • Way too much salt and what's up with so much nutmeg?
    I may have to try some of it in my rub, but that amount looks like it would really dominate the flavor.

    I use a little bit of ground clove and more cumin and heat.
    Mine is Tex-Mex influenced and spicier.

  • I carefully halved the recipe. I believe it was too salty and had too much cumin