6 tablespoons paprika
2 tablespoons coarsely-ground black pepper
2 tablespoons kosher salt
= (or other coarse salt)
1 tablespoon chili powder
2 teaspoons brown sugar - (packed)
1 pinch cayenne pepper - (to 2)
Directions: one line for each direction. When saved the lines will be numbered.
Mix the spices in a small bowl. Store the rub covered in a cool, dark pantry or freezer.
This recipe yields 3/4 cup.
Comments: Be cautious about using the same spice rubs in grilling that you use in slow smoke cooking. The lighter, more sprightly savor of grilled food benefits from fresher, subtler seasonings than those often found in traditional barbecue rubs.
We cut back significantly on sugar -- which tends to burn at the much higher grill temperatures -- and on salt, a balancing accent in smoke flavor that can overwhelm the cleaner taste of grilled dishes.
We also avoid bland products such as garlic and onion powder, common in the older rubs, in favor of fresher ingredients that maintain a clear, independent character in the quick cooking process.
Rating: ()
Added On: November 20, 2008
* "Born to Grill: An American Celebration" by Cheryl Alters Jamison and Bill Jamison
