Return to Content

Basic Barbecue Rub

Basic Barbecue Rub
0 votes, 0.00 avg. rating (0% score)
by in Jul 2006

Yield: about 1 cup

Boston chef Andy Husbands (Tremont 647 and Sister Sorel) recommends this for indirect grilling (the sugar will burn over direct, high-heat grilling) and for slow-roasting meats in the oven. Use about 1/4 cup per pound of meat.

Ingredients:

  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cumin
  • 2 tablespoons kosher or sea salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon cayenne
  • 4 tablespoons paprika

Instructions:

In a small bowl, thoroughly mix together all the ingredients. The rub will keep several months stored in a cool, dark place in an airtight container.

Additional Notes:

Recipes were adapted from The Fearless Chef, by Andy Husbands and Joe Yonan (Adams Media, $16.95).
Updated Monday, August 28th, 2006
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350