Name: All-Purpose Barbecue Rub
Total time: 5 min
Ingredients: 1/2 cup paprika; 2 tablespoons ground cumin; 2 tablespoons chili powder; 2 tablespoons ground black pepper; 1 teaspoon cayenne pepper; 1/2 teaspoon ground cloves

Why This Recipe Works

We wanted to figure out how to develop spice rub recipes tailored to particular foods and cuts of meat. First, we had to take into account the size of the food item to be cooked and make the rub stronger or lighter accordingly. Second, we had to match strength to strength in terms of taste—that is, we used earthier spices for meat, lighter ones for fish and chicken. We also categorized our spices: Cumin and coriander, for example, were good "bulk" spices for rubs while aromatic spices like cloves and cinnamon need to be used lightly in our spice rub recipes.

Before You Begin

This rub is a little sweet, a little hot, with just a hint of clove. It can be used on just about anything that you plan to barbecue, that is, to cook over low, indirect heat for a long period of time. For large red-meat roasts, such as leg of lamb or standing rib, increase the cayenne pepper from one teaspoon to one tablespoon and substitute one teaspoon cinnamon for the ground cloves. Rub keeps for up to 6 weeks if tightly covered and stored in a cool, dark place.