I always make my own rub and feel that’s a rather important step in developing “your own” BBQ! Twenty plus years ago I took the BBQ class offered by Paul Kirk, the Baron of BBQ, in Kansas City. I know he has a lot of critics, and say what you will about his recipes, but I learned a lot about the basic spice ratio’s in rubs.
I use a base of Lawry’s season salt, Lawry’s garlic salt, onion salt, fresh cracked black, fresh toasted cumin, fresh toasted coriander, paprika, chili powder of some type, sugar, and a couple other odds and ends, depending on what I’m cooking. Everything is dried ingredients to begin with, so the shelf life is pretty good. I usually make two or three quarts at a time and store what I don’t use in the freezer. It stores quite well...
The rub I am dying to try is using some of Catskillsmokers maple sugar! It is definitely going on my next butt or ribs. Gotta be tasty!
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