Chef Elizabeth’s Barbecue Dry Rub
Prep Time: 15 minutes | Makes: 1.5 cups | Difficulty: Easy
Here is a really quick, easy and delicious BBQ dry rub. I have eaten my way right across the West tasting all sorts of BBQ and here is my rendition. I use this on my chicken, in my meatloaf, hamburgers, shrimp or fish and of course my pulled pork. The hardest part of this recipe is locating the spices in your pantry. But of course you have them in alphabetical order Mais Non?
- 4 tablespoons paprika (2 Tbsp. sweet 2 Tbsp. smoked)
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon chipotle or ancho powder
- 6 tablespoons dark brown sugar
- 2 tablespoon white sugar
- 2 tablespoons kosher or sea salt
- 1 teaspoon celery salt
- 1 teaspoon freshly ground pepper
- 1 to 4 teaspoons cayenne pepper, to taste – it depends how hot you like it. I like it smokin!
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon granulated garlic or garlic powder
- In a bowl combine all ingredients; stir to mix, then put in a jar with a tight fitting lid. A mason jar does the job perfectly. This dry rub can be stored in airtight container for up to 6 months. Do not forget to bring some BBQ love into your kitchen in the Winter. You will be glad you did.
- Chef Notes: Make sure you check your spices for freshness- don’t use the ones you received at your wedding shower or as your house warming gift. A loaded spice rack was a common gift 30 years ago. I know people who still look to that spice rack for spices. Luckily you can now buy spices at a much cheaper price- but check them out first before you add them. Spices can go stale very quickly.
Santé Chef Elizabeth