Prep 5 mins
Cook 0 mins
I like this recipe because it is a very adaptable one. Ingredients can be added or changed a bit to suit your own personal taste. The recipe came from About.com website.
- 1⁄4 cup coarse salt (kosher or sea)
- 1⁄4 cup dark brown sugar
- 1⁄4 cup sweet paprika
- 2 tablespoons fresh ground black pepper
- In a small bowl mix all the above ingredients together. A spoon or whisk can be used but clean fingers work best.
- Pour the rub in an airtight jar and store away from heat and light for up to 6 months.
Perhaps I applied it too liberally but WAY TOO MUCH salt. The meat under this rub was awesomely cooked - falling off the bone tender. Made for CQ 14.
This is a really good, all-around spice rub. I used it on grilled chicken.
Really great! I just added a few chilli flakes. its wonderful and leaves plenty of rub for me to use again, I did not Barbecue it, as there is snow on the ground! I used my George Foreman Grill to cook for just 4 minutes in total, turning it once. Thanks so much for posting this. its going to be on my menu in future for sure!