Quote:
Originally Posted by jaygood
This is the one that I use..
1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months.
Makes 1 cup
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I went to the BBQ book I use, and I'll be damned if it wasn't the same recipe (it's Steven Raichlen's BBQ Bible: Sauces and Marinades). Used it as the dry for ribs over the summer and they had a great taste. If you want a sauce to go with it, I'll post up one of the recipes I used that I really liked (it's a Memphis style)