Paul Kirk's (The Kansas City Baron of Barbecue) basic BBQ rub
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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.)
