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Barbecue Rub

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When spices are applied as a rub, their flavors permeate the meat during cooking with an intensity that sauces can't match. Dredge raw chicken, pork, or beef in the barbecue rub one to three days before grilling. If desired, baste with barbecue sauce toward the end of cooking, so it doesn't char. Dry rubs add intense flavor to chicken, pork, or beef. Apply the rub at least one hour and up to three days before cooking.

Ingredients

Makes 2 cups

  • 1 cup chili powder
  • 3 tablespoons paprika
  • 3 tablespoons finely chopped fresh thyme
  • 2 tablespoons coarse salt
  • 2 tablespoons garlic powder
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper

Directions

  1. Place all ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.
From Martha Stewart Living, August 2002

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