Dry Rub
New York Times
Yield: 2¾ cups
½ cup paprika, or ⅓ cup smoked paprika
¼ cup kosher salt
¼ cup freshly ground black pepper
¼ cup brown sugar
¼ cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste
Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Basic Barbecue Rub
From How to Grill by Steven Raichlen
1/4 c packed brown sugar
1/4 c sweet paprika
3 Tbsp black pepper
3 Tbsp course salt
1 Tbsp hickory smoked salt, or more course salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp cayenne pepper
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| Jan's rub from the Wood Pellet Smoker and Grill Cookbook |
