Basic Barbecue Rub
This is the rub I prefer to use when I cook “Best Dutch oven barbequed ribs you'll ever taste”. This recipe comes from Steven Raichlen's Barbecue Bible book “Sauces Rubs and Marinades Bastes, Butters & Glazes”. It's what he calls a “Basic Barbecue Rub”.
Here's a quote:
“Here's the grand-daddy of all barbecue rubs, but don't let its simplicity fool you. There's a heap of flavor in this simple rub…”
It is the best rub I have used for Dutch Oven barbecued ribs that I have found. It give me the sweetness and the fire, not to hot but just a hint to keep me biting into more ribs. It's simple, fast to make and it will keep for several months.
Try it out:
Basic Barbecue Rub Ingredients
1/4 cup coarse salt.
1/4 cup (packed) dark brown sugar.
1/4 cup paprika.
3 tablespoons freshly ground black pepper.
1 tablespoon garlic powder.
1 tablespoon dried onion.
1/2 to 1 teaspoon cayenne pepper.
1/2 tea-spoon celery seeds.
Steven Raichlen's Barbecue Bible book “Sauces Rubs and Marinades Bastes, Butters & Glazes” contains over 200 recipes, that 300 pages of everything you need to soak, season, spice and coat your food with! I find my self reaching for this book on a regular basis, it's my go to book for rubs, sauces and marinades.
STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY…on international barbecue. The recipes in this book are finger-licking good…try them all! –Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce
Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys – in over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simply steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.
