Barbecue Rub #68
From Dr. BBQ’s book Slow Fire: The Guide to Lip-Smacking Barbecue
Ingredients
- ½ cup packed light brown sugar, dried (see note)
- ⅓ cup kosher salt
- ¼ cup paprika
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon Sugar in the Raw
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
Directions
Combine all the ingredients in the bowl of a food processor or blender fitted with a metal blade.
Process for 15 seconds.
The rub may be stored in an airtight container in a cool place for up to 6 months.
Note: To dry the brown sugar, spread it out on a sheet pan and let it sit overnight, or preheat your oven to 200 F, then shut it off and put the sheet in for 10 minutes.
Barbecue Rub #68
Ingredients
- ½ cup packed light brown sugar, dried (see note)
- 1/3 cup kosher salt
- ¼ cup paprika
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon Sugar in the Raw
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
Instructions
Combine all the ingredients in the bowl of a food processor or blender fitted with a metal blade.
Process for 15 seconds.
The rub may be stored in an airtight container in a cool place for up to 6 months.
Note: To dry the brown sugar, spread it out on a sheet pan and let it sit overnight, or preheat your oven to 200 F, then shut it off and put the sheet in for 10 minutes.
Notes
From EggingMyHouse.com
