Thursday, July 10, 2014

Recipe of the Week: Award Winning Rub

A dry rub is the first step to anything BBQ'd or smoked.  I also include a wet rub to finish, but that's a different blog post for another day.

What makes an award winning rub?  A complex balance of flavors hitting all the taste buds on the tongue.  This is a perfect blend of heat and sweet.

This is enough for 8-10 slabs of ribs, easily 4-6 pounds of tri-tip or pork butt.  It can be made ahead and stored in a airtight container for 4-6 weeks.




3/4 cup Paprika
1/2 cup White Sugar
1/4 cup Granulated Garlic
1/8 cup Brown Sugar
2 tbsp Chili Powder
2 tbsp Salt
1 tbsp Cayenne
1 tbsp Cumin
1 tbsp Black Pepper
2 tsp Oregano
2 tsp Onion Powder
1 tsp Thyme


Combine all ingredients in a medium sized bowl.