Spice Rubs
As any pit master will tell you, great barbecue starts with a good spice rub. And there are as many variations on the theme as there are pit masters. To help you narrow it down, here are three of our favorites.
All-Purpose BBQ Spice Rub
All-Purpose BBQ Spice Rub
Makes about ⅓ cup
You can substitute granulated garlic for the garlic powder, if desired.
3 tablespoons packed brown sugar
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons garlic powder
¾ teaspoon table salt
¾ teaspoon pepper
¼ teaspoon cayenne pepper
Combine all ingredients in small bowl.
Jerk-Style Spice Rub
Jerk-Style Spice Rub
Makes about ¼ cup
If you can't find whole allspice berries, substitute 2 teaspoons of ground allspice.
1 tablespoon allspice berries
1 tablespoon black peppercorns
1½ teaspoons dried thyme
2 tablespoons packed brown sugar
2 teaspoons garlic powder
1½ teaspoons dry mustard
¾ teaspoon table salt
¾ teaspoon cayenne pepper
Grind allspice, peppercorns, and thyme in spice grinder or mortar and pestle until coarsely ground. Transfer to bowl and stir in sugar, garlic powder, mustard, salt, and cayenne.
Southwestern Spice Rub
Southwestern Spice Rub
Makes about ½ cup
The flavors of the Southwest are classically bold and fiery but also warm and round, and this spice blend hits all the right notes for beef.
3 tablespoons cumin seeds
2 tablespoons coriander seeds
¾ teaspoon ground cinnamon
3 tablespoons chili powder
¾ teaspoon red pepper flakes
Grind cumin seeds and coriander seeds in spice grinder or mortar and pestle until coarsely ground. Transfer to bowl and stir in cinnamon, chili powder, and pepper flakes.
