Yeah, yeah there’s a million and one versions of the basic BBQ rub, what is so special about this one? Nothing. Absolutely nothing. That is the beauty of the basic rub. Not too pretentious, not too overpowering, not too fancy yet not too boring. In classic French cooking, you master the master sauce and then from that sauce, you can create countless variations. This is an outdoor cook’s primary seasoning agent. From this recipe you can swap the sugar for maple syrup or honey, add different types of chile powders, and even add spices like ginger, cinnamon and nutmeg and dried herbs like thyme, rosemary and oregano. You can get salt that was mined from various regions that will impart unique flavors just don’t overload the rub with too many options as the subtle salt flavors will be lost. If you have whole black peppercorns and whole chiles you can lightly toast them over low heat to help release their essential oils. Drop them into a spice grinder and viola! you have amped up flavor.
Makes about 1 cup
- 1/4 C coarse salt, like kosher or sea
- 1/4 C paprika
- 1/4 C packed brown sugar
- 3 T ground black pepper
- 1 T granulated garlic powder
- 1 T granulated onion powder
- 1 T chile powder, like dark NM
- 1 t cayenne chile powder