Good Morning America Recipes

Barbecue Circuit Rub

Spice Up Your Summer BBQ!

GMA Recipes
Difficulty: Easy
Cook Time: min

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


  • 1/4 cup packed dark brown sugar
  • 2 tablespoons hot smoked Spanish paprika
  • 1 tablespoon sweet Hungarian paprika
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon fine-ground white pepper
  • 1 tablespoon kosher salt, preferably Morton's
  • 2 teaspoons granulated garlic
  • 2 teaspoons onion powder
  • 1 teaspoon celery salt
  • 1/2 teaspoon cayenne pepper
  • 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

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