Whipper's BBQ Rub
"A good all-purpose barbecue spice rub that is best suited for indirect cooking, or at least medium to low direct grilling. The sugar will burn with direct grilling over high heat. You can subsitute the cane sugar with brown sugar, but because of the mositure content it tends to clump and isn't as easy to work with. You can always dry the brown sugar by spreading it out on a cookie sheet and letting sit until it drys out, stirring every 2-3 hours."
photo by Whipper
- Ready In:
- 3mins
- Ingredients:
- 15
- Yields:
-
1 1/2 cups
ingredients
- 1⁄2 cup unbleached cane sugar
- 1⁄4 cup paprika
- 3 tablespoons seasoning salt
- 2 tablespoons garlic salt
- 2 tablespoons onion salt
- 1 tablespoon celery salt
- 1 tablespoon chili powder
- 2 teaspoons ground black pepper
- 1 teaspoon lemon pepper
- 1 teaspoon mustard powder
- 1 1⁄2 teaspoons rubbed sage
- 1⁄2 teaspoon garlic granules (powder)
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground thyme
- 1⁄4 teaspoon allspice
directions
- Combine all the ingredients in a small bowl and mix well with your fingers.
- Store in an air-tight container. A good rule of thumb for dry rub usage is about a tablespoon per pound of meat.
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RECIPE SUBMITTED BY
Hello, my name is Richard and I'm addicted to Tim Hortons coffee.
I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking.
My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!
