Another Rub

I tried the rub that Steve Raichlen recommends in the Slate article The General mentioned last week. It calls for equal parts of salt (preferably sea salt), freshly ground black pepper, paprika and brown sugar. You can make as much or as little as you want…as long as you keep your ingredients balanced.


TG has already mentioned in the past about Karen Adler and the BBQ Queens Big Book of BBQ and how much I use her books. Here are a couple of her rubs for you to try also:

Cajun Steak Rub

1 T garlic powder

1 T ground black pepper

1 T sweet Hungarian paprika

1 1/2 t cayenne pepper

1 T kosher or sea salt

1/2 t ground white pepper

Brisket Rub

1/2 C kosher salt

1/4 C garlic powder

1/4 C lemon pepper seasoning

1/4 C light or dark brown sugar

3 T ground chipolte

3 T mesquite seasoning

3 T dried thyme

3 T ground cumin

The BBQ Queens also recommend McCormick seasonings and McCormick GrillMates. Check out their website.

Rubs are fun because they give you the opportunity to be a junior chemist and practice and experiment until you get just the right taste.

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