A couple years ago Ben bought "How to Grill" by Steven Raichelen. We haven't tried very many of the recipes in it, but we love the Basic Barbecue Rub recipe (see below). We actually gave jars of it as Christmas gifts a couple years ago along with the recipe. What I like about this rub is that it is easy to put together, keeps for a long time, and doesn't need to go on the meat for very long to give it good flavor.
Tonight we grilled chicken drumsticks rubbed in this good stuff, finished off with a coating of Jack Daniels bbq sauce. The drumsticks cooked on indirect medium heat for 40-50 minutes- turning at 25 minutes. And before finishing, they were coated with bbq sauce, flipped, the other side was coated, flipped, and then cooked for two minutes. Finger lickin' good:)
BASIC BARBECUE RUB
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
Combine all the ingredients in a mixing bowl and stir to mix. Store in an airtight jar away from heat or light; it will keep for at least 6 months.
A couple notes:
* We have never had the hickory-smoked salt, so have always opted to use more coarse salt.
* The published recipe calls for 2 teaspoons of celery seeds. We didn't have this ingredient the first time I made it and it was great. I bought the seeds later on and tried it again. We definitely DID NOT like it. So, no more celery seeds for us. But, if you find you like them, give it a try.
BASIC BARBECUE RUB
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
Combine all the ingredients in a mixing bowl and stir to mix. Store in an airtight jar away from heat or light; it will keep for at least 6 months.
A couple notes:
* We have never had the hickory-smoked salt, so have always opted to use more coarse salt.
* The published recipe calls for 2 teaspoons of celery seeds. We didn't have this ingredient the first time I made it and it was great. I bought the seeds later on and tried it again. We definitely DID NOT like it. So, no more celery seeds for us. But, if you find you like them, give it a try.
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