OK, this is ground zero -- the ur American barbecue rub. Use it on ribs, pork shoulders, chickens -- anything you want to taste like American barbecue. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 11?2 to 2 tablespoons. You'll find hickory-smoked salt available in the spice rack of most supermarkets. To make a spicier rub, substitute hot paprika for some or all of the sweet paprika.
Makes about 1 cup
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
2 teaspoons celery seeds
1 teaspoon cayenne pepper
Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lumps of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.
Click here to find out more about the book this recipe came from, How To Grill, by Steven Raichlen.