- 1/4 cup firmly packed brown sugar
- 1/4 cup sweet paprika
- 3 Tbsp black pepper
- 3 Tbps coarse salt
- 1 Tbps hickory-smoked salt or more coarse salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp celery seeds
- 1 tsp cayenne pepper
Combine all ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lumps of brown sugar.) Store the rub in any airtight jar away from heat or light; it will keep for at least 6 months.
Yield: about a cup
This was delicious. It is a deceptively simple recipe for a great rub. The 1 tsp of cayenne is barely noticeable heat, so you can definitely add more if you want a kick. Raichlen recommends spicy paprika as a substitution for some or all of the sweet to add some more heat.
I (Gray) have been using rubs for several years now to get a lot more flavor out of my grilling and they work great. Any time I am going to cook something with sauce, I put a rub on as early as I can; the night before if possible. It makes a tremendous difference. Then I just put the sauce on at the very end of cooking, the last 5-10 minutes. That way the sauce doesn’t burn and you get a good complex layer of flavors. This rub is perfect for anything you are going to put BBQ sauce on, chicken, ribs, brisket, pork chops, etc.