Return to Content

Basic Barbecue Rub

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

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2