More Great Recipes: Marinade/Rub

Paul Kirk's (The Kansas City Baron of Barbecue) basic BBQ rub


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Member since 2011

Serves 3 Cups | Prep Time 15 | Cook Time

Ingredients

MAKES 3 CUPS

1 cup sugar
1⁄4 cup seasoned salt, such as Lawry's
1⁄4 cup garlic salt
1⁄4 cup celery salt
1⁄4 cup onion salt
1⁄2 cup paprika
3 tbsp. chili powder
2 tbsp. freshly ground black pepper
1 tbsp. lemon pepper
2 tsp. ground sage
1 tsp. dry mustard
1⁄2 tsp. ground thyme
1⁄2 tsp. cayenne


1. Sift together sugar, seasoned salt, garlic salt, celery salt, onion salt, paprika, chili powder, black pepper, lemon pepper, sage, mustard, thyme, and cayenne into a bowl. Store in a jar. (When using, sprinkle onto, don't rub into, meat.)


Pairs Well With


Notes

Kansas City chef and "Baron of Barbecue" Paul Kirk says that the anatomy of the dry rub consists of a balance of sugar and salt, with paprika added for color, chili powder for flavor, and a touch of mustard "just because." From there, it's up to you.

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