Ah, there’s the rub!

Okay, some of you think Bar-B-Que season is over. To that I say: Wrongo!! Bar-B-Que season is everyday! Anyway, here is the recipe for my #1 go to rub for anything: pork, beef, chicken, you name it, this rub will work on it. I promise!

Will’s #1 Rub

3/4 cup Smoked Spanish Paprika

3/4 cup Dark Brown Sugar

1/4 cup Ground Black Pepper

1/4 cup Kosher Salt

2 Tbsp Chili Powder

2 Tbsp Garlic Powder

2 Tbsp Onion Powder

2 Tsp Cayenne

Put all ingredients into a medium sized mixing bowl and thoroughly mix together, being sure to break up any lumps. Store in air tight container. To use put on a pair of latex gloves (the Paprika will stain your hands) and apply to meat, being sure to “rub” it in. Shake any excess. Put meat into the refrigerator for at least 3 hours and up to 24. Bring the meat up to room temp before putting it either on the grill or in the oven.

One more tip: real Bar-B-Que is always smoked and cooked at a low temp (200-250 degrees F) for a long time. If you don’t have a grill, you can still get good results in the oven, just use a little liquid smoke before you put the rub on. Let it dry a little then apply the rub.


Published in: on February 12, 2011 at 6:09 am  Leave a Comment  

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