Barbecue Rub
Barbecue Rub
After a lot of years of making barbecue rubs, I’ve used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it’s good on just about everything.
Click here for the Memphis-Style Pulled Pork recipe
Servings
18
servings
Ingredients
- 1/2 cup sugar in the raw
- 1/2 cup kosher salt
- 3 tablespoon chili powder
- 3 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black powder
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon ground coffee
- 1/4 teaspoon cayenne
Directions
- Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months.