Post by cuteascountry_Shortcake on Sept 20, 2005 17:41:02 GMT -6
Spice Rub recipes from my file, for Helen in Saunemin, IL (12/29/04). America's Test Kitchen recommends applying rubs by hand and refrigerating rubbed meats for a few hours to allow the flavor to develop. Alex
BASIC BBQ RUB FROM BBQ UNIVERSITY >From "How to Make Rubs," in How to Grill Makes about one cup. Store in an airtight jar away from heat or light. It will keep for at least 6 months.
Use it on ribs, pork shoulder, chicken--anything you want to taste like American barbecue. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 1 1/2 to 2 tablespoons. For a spicier rub, substitute hot paprika for some or all of the sweet paprika.
1/4 cup firmly packed brown sugar 1/4 cup sweet paprika (or part hot, part sweet) 3 tablespoons black pepper 3 tablespoons coarse salt 1 tablespoon hickory-flavored salt or more coarse salt 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons celery seeds 1 teaspoon cayenne pepper
Combine all ingredients in a mixing bowl. Mix with your hands. Use your fingers to break up any lumps of brown sugar.