Recipes

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

Marinade/Rub 

• Servings: 3 Cups
• Preparation Time: 15
• 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.)

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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Author: Paul Kirk