Basic Barbecue Rub

From Yankee Magazine — July 2006

Miscellaneous Recipes

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.

• 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

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.

Comments

Recipes were adapted from The Fearless Chef, by Andy Husbands and Joe Yonan (Adams Media, $16.95).

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