Barbecue Circuit Rub
Spice Up Your Summer BBQ!
This rub is as classic as it gets. It brings out the best in any meat you barbecue. It hits all the right notes of sweet, savory, spicy, and salty, and it even has a little smoke, courtesy of the natural hardwood smoke from the Spanish paprika. The hardwood dire scents the red peppers before they are dried and ground, making this spice the unsung hero of spice rubs. -- Elizabeth Karmel
Ingredients
Cooking Directions
In a medium bowl, combine all the ingredients with a fork or whisk and mix well. The rub will keep, tightly covered, for up to 6 months.
Good for seasoning: Pork; ribs; beef; chicken; sausage
Yields: 1/2 cup
Recipe courtesy of Elizabeth Karmel from her book Soaked, Slathered, and Seasoned; John Wiley & Sons, Inc., 2009
Recipe Summary
Main Ingredients: brown sugar, spanish paprika, hungarian paprika, onion powder, celery salt
Course: Sauces and marinades
