Steven Raichlen’s Basic Barbecue Rub

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.

Basic Barbecue Rub

Votes: 25 Rating: 4.04 You: Rate this recipe!

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Sprinkle this rub on pork, beef, chicken, and robust fish, like salmon. You can cook the meat at once or, for an even richer flavor, let it marinate for 2 to 4 hours first.

• CourseAccompaniments
• CuisineAmerican

Servings

1 cup

Servings 1 cup

Basic Barbecue Rub Votes: 25 Rating: 4.04 You: Rate this recipe! Print Recipe Sprinkle this rub on pork, beef, chicken, and robust fish, like salmon. You can cook the meat at once or, for an even richer flavor, let it marinate for 2 to 4 hours first. CourseAccompaniments CuisineAmerican Servings 1 cup Servings 1 cup

Ingredients

• 1/4 cup coarse salt (sea salt or kosher)
• 1/4 cup packed brown sugar (light or dark—your choice)
• 1/4 cup sweet paprika
• 2 to 4 tablespoons freshly ground black pepper
• 1 tablespoon garlic powder (optional)
• 1 tablespoon onion powder (optional)
• 1/2 teaspoon ground cayenne pepper (optional)
• 1/2 teaspoon celery seeds (optional)

Servings: cup

Instructions

1. Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several weeks.