This barbecue rub may be used on poultry, pork, seafood, and all varieties of meat. You can vary the heat level by using hot paprika instead of sweet. Try it with the interesting Beer-Can Chicken recipe.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- 1/4 cup coarse salt (kosher or sea)
- 1/4 cup dark brown sugar
- 1/4 cup sweet paprika
- 2 tablespoons freshly ground black pepper
Preparation:
Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)
Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.
Yield: about 3/4 cup
Excellent with Beer-Can Chicken (click for recipe).
Source: Beer-Can Chicken by Steven Raichlen (Workman Publishing)
Reprinted with permission.
Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.
Yield: about 3/4 cup
Excellent with Beer-Can Chicken (click for recipe).
Source: Beer-Can Chicken by Steven Raichlen (Workman Publishing)
Reprinted with permission.
