A barbecue rub is something you need to keep right next to your salt and pepper. Even if you’re a weekend “Que” warrior or if you only light the coals a few times a year, the rub will add the flavor of the BBQ bliss to all things grilled or not grilled. Put some on your baked potato, veggies, broiled chicken or fish, and you can still get some of beautiful BBQ flavor without the flame.
Before I get to the mix, let me say that this can be your final rub product, or a start to your own BBQ spice bliss. You can start simple by perhaps using ground chipotle pepper powder instead of the cayenne. Or maybe you just want to start with some extra garlic. From there, you can go where ever you like.
- 1 cup
- 1 teaspoon cayenne pepper (can be substituted with chipotle pepper powder or the pepper of your choice)
- 2 table spoons of black pepper
- 1 teaspoon of white pepper (this you can skip, just use 3 table spoons of black pepper if you prefer)
- 3 tablespoons of coarse kosher or sea salt
- 1 tablespoon of the smoked salt of your choice (you can omit this and use 4 total table spoons of salt if you don’t have smoked salt)
- 2 teaspoons of onion powder
- 3 teaspoons of garlic powder
- 1 teaspoon of celery seed
- 1 teaspoon of dried oregano
- 1/3 – 1/2 cup of light brown sugar (start with 1/3 cup and add more to taste)
Mix all of the ingredients and store in an airtight container. Now you’re set to add the BBQ flavor to your next meal.