cleglue
Head Chef
I usually use Tony Chachere's More Spice for my ribs. I'm getting where I want to try something else. I would like to make it myself so I made the following:
Basic Barbecue Rub
P. 441 How To Grill
Steven Raichlen
¼ cup firmly packed brown sugar
¼ up sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper.
I realize this is a basic rub but it seems to need something for my taste. I haven't tried it on any meat yet.
Any suggestions?
Basic Barbecue Rub
P. 441 How To Grill
Steven Raichlen
¼ cup firmly packed brown sugar
¼ up sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper.
I realize this is a basic rub but it seems to need something for my taste. I haven't tried it on any meat yet.
Any suggestions?