One of our barbecue staples around this house, is my homemade rub. It works well on any kind of meat; beef, pork, poultry, and even fish. I’ve even been known to sprinkle it into potatoes! If you attended the Laurel Ridge Community Church crab feed earlier this year, this was the rub used on the tri-tip that was served.
My recommendation for heavier meats (not fish) is to put the rub on up to 24 hours in advance and put the meat in a container (even zip-lock bag) and refrigerate. That way the flavor really gets in there and when you grill the meat, you’ll get a wonderful crust on it!
I make the rub ahead of time and we have a designated shaker bottle that we keep it in. It keeps for months! We barbecue a lot, so I find I make a batch every month or so.
So without further delay, here’s the recipe…
Kel’s All-purpose Barbecue Rub
1/4 cup paprika
1/4 cup packed brown sugar
3 tablespoons black pepper
3 tablespoons table salt (some like course salt, but I find the finer salt sticks to the meat better)
1 tablespoon smoked salt or plain course salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Combine all ingredients in a bowl and mix with your hands to break up lumps. The rub should be stored in an airtight container away from heat or light. Use approximately 3 teaspoons per pound of meat. Enjoy!