This is not yet a fully measured recipe... but I thought
I should write down a guess at what I usually do to make a
dry rub for slow smoking/BBQ of meats.
The general rule is:
The problem is that I usually just make up the spices as I go along.
- 2 parts brown sugar
- 1 part salt
- 2 parts spices
Here's a guess at a spice mix.
Scale up to match the quantity of brown sugar:
The spices which give most of the unique flavor are Red Chili and
Mustard and garlic are pretty standard, and in almost every
I like cumin and fennel, but they are not essential.
- 2 Tbsp red chili powder
- 1/2 tsp celery seed
- 1 tsp garlic powder
- 2 tsp ground mustard seed
- 1/2 tsp ground cumin
- 1 1/2 tsp ground fennel
Rub this liberally on meat, then smoke or BBQ over indirect
heat for several hours.
This rub cannot be used for grilling, since the sugar will burn
instead of carmelize at higher heat.
Last modified: Wed Nov 23 08:26:52 MST 2005