Pauls Valley, OK, Pauls Valley Democrat

BBQ My Way

January 25, 2011

The 'rub' on rubs

(Continued)

• ½ cup paprika

• ¼ cup brown sugar

• 1 ½ tablespoon of kosher salt

• 3 tablespoons of garlic powder

• 3 tablespoons of onion powder

• 2 tablespoons of dried oregano

• ½ teaspoon chili powder (optional)

Pork: The most popular (and traditional) preparation of pork in the barbecue world is pulled pork sandwiches. This is typically a “boston butt” that has been rubbed down and slow cooked for hours over low heat that has been provided by wood burned down to coals.

This is also a great rub for pork ribs.

• ¼ cup brown sugar

• ¼ cup paprika

• 3 tablespoons kosher salt

• 2 tablespoons of coarse black pepper

• 1 tablespoon of cayenne pepper

• 2 teaspoons of dry mustard

Poultry and Seafood: This type of rub is used for grilling seafood and chicken, or for creating chicken barbecue, although the other rubs discussed above can also be used for creating chicken barbecue. The flavor of this rub recipe tends to be mild with not as much sweetness. You will also notice the inclusion of a variety of dried herbs. You can also use a “blackening” rub for grilling fish, which tends to be much spicier. This recipe is the more subtle version not suitable for blackening, which will be the topic for another column.

• 2 teaspoons coriander, ground

• 2 teaspoons cumin, ground

• 2 teaspoons garlic powder

• 2 teaspoons marjoram, ground

• 2 teaspoons nutmeg, ground

• 2 teaspoons onion powder

• 1 teaspoon salt

• 2 teaspoons thyme, ground

Learn to experiment with a variety of rubs this outdoor cooking season. Don't just buy rubs - try your hand at making your own too. With enough experimentation you may stumble across a unique rub recipe that becomes a family culinary heirloom destined to be passed on to future generations.

Wouldn't that be fun?

Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a weekly column for CNHI News Service. Visit his website at www.BBQMyWay.com.

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