Classic BBQ Rub



2 tablespoons smoky Spanish paprika 2 tablespoons kosher salt 3 tablespoons sugar 2 tablespoons brown sugar 1 tablespoon cumin 1 tablespoon chili powder 1 tablespoon freshly ground black pepper ½ tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon celery salt 1 teaspoon oregano, crushed


Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if making Sweet and Spicy BBQ Glaze.

Extra rub can be stored in an airtight container for up to six months.

Note: the great thing about BBQ rubs is that everyone eventually makes their own adaptation of their favorite rub recipe. If you don't ""cotton"" to a specific spice, leave it out; if you like it hotter, add more pepper or cayenne, and if you think something's lacking, add that too. Just make sure to watch the salt content as you are mixing, many prepared spices include salt and it adds up quickly!

© 2002, Girls at the Grill(TM)