A great go to for meat, chicken or fish. Sprinkle it on before grilling or cooking. Or apply it several hours or days before, to season and cure the meat. Use 2 to 3 tsp per pound of meat.
Makes about 1 cup.
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika (substituted about 1 tbsp with smoked paprika)
3 tbsp black pepper
3 tbsp coarse salt (reduced to 2 tbsp)
1 tbsp hickory-smoked salt or more coarse salt (omitted)
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds (omitted – did not have)
1 tsp cayenne pepper (reduced to 1/4 tsp)
Combine all the ingredients and stir to mix. If the onion powder is lumpy,use a mortar and pestle. Break up any lumps of brown sugar with your fingers. Store in an airtight jar away from heat or light. It will keep for at least 6 months.
Adapted from Basic Barbecue Rub, p. 441, How to Grill by Steven Raichlen, Workman Publishing Company, May 2, 2001.