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Recipe Detail Page
All-purpose Barbecue Rub
Summer 2003
If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL).
Makes about 1 cup (250 mL)
1/4 cup (50 mL) coarse salt (kosher or sea)
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) dry mustard powder
1/4 cup (50 mL) chili powder
2 tbsp (25 mL) paprika
1 tsp (5 mL) cayenne
2 tbsp (25 mL) freshly ground black pepper
1. Place salt, sugar, mustard powder, chili powder, paprika, cayenne and ground pepper in a bowl and mix together.
2. Store in an airtight jar away from heat and light; it will keep for at least six months.
Makes about 1 cup (250 mL)
