Paul Kirk's (The Kansas City Baron of Barbecue) basic BBQ rub
  • Servings: 3 Cups
  • Preparation Time: 15
  • 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. 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.