Standard BBQ rub
Standardrub
The all-purpose one, made a jar at a time
- 4 msk kosher salt
- 4 msk coarsely ground black pepper
- 4 msk garlic powder
- 4 msk onion powder
- 4 msk paprika
- 4 msk chilli powder
- 2 msk dry mustard
- 2 msk brown sugar
- 1 tsk cayenne pepper
- 1 tsk ground cumin
Six things in equal measure. Salt, pepper, garlic, onion, paprika and chilli are all the same amount, with mustard and sugar at half that and the cayenne and cumin at a teaspoon apiece. That ratio is the whole recipe, so build it in any vessel you like and keep the proportions.
American chilli powder is a blend. It is mild, and mostly cumin, oregano and ground ancho. Swedish chilipulver is pure ground chilli and several times hotter. Measure the full amount of that into this and the batch is inedible. Buy the blend, or use sweet paprika and let the cayenne carry the heat.
Whisk it until the brown sugar has no lumps left, then keep it in a sealed jar out of the light. The paprika fades first; a jar made in spring is tired by autumn.
It goes on pork shoulder, ribs, chicken and brisket. There is enough sugar in it to colour, so keep it off direct heat above 180 °C.