Here’s the granddaddy of all barbecue rubs, but don’t let the simple formula fool you. There’s a heap of flavor in this simple rub—the molasses sweetness of the brown sugar, the heat of the pepper, the vegetal sweetness of the paprika, and the slow burn of the cayenne. Use this basic formula as a springboard for your own creativity. There are two ways to use this or any rub—sprinkle it on right before grilling or smoking as you would a seasoned salt. Or apply it several hours or even the day before to cure the meat as well as season it.
— Steven Raichlen
Excerpted from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters & Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017. Photographs by Matthew Benson.