Basic Barbecue Rub Recipe
This is adapted from a rub by Steven Raichlen in his book "Sauces Rubs & Marinades." It can be used on beef, pork, chicken and fish like salmon. It can be used at once or, rubbed into the protein and marinated to add depth to the flavors. The basic formula can be used as a starting point and enhanced to accomodate various ethnic cuisines. It makes about 1 cup and stores well in a dark dry environment.
Ingredients
- 1/4 cup Kosher salt
- 1/4 cup brown sugar
- 1/4 cup paprika
- 3 Tbs garlic pepper
- 1 Tbs granulated garlic
- 1 Tbs onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp celery seed
- 1/2 tsp thyme
Directions
- Combine all ingredients in a bowl and whisk to combine. Transfer to a jar and store away from heat and light. The rub will keep for several months if ingredients used are fresh.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 220g | |
| Calories 394 | |
| Calories from Fat 48 | 12% |
| Total Fat 5.66g | 7% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28525mg | 1189% |
| Potassium 1070mg | 31% |
| Total Carbs 89.38g | 24% |
| Dietary Fiber 13.2g | 44% |
| Sugars 65.31g | 44% |
| Protein 7.33g | 12% |
