Basic BBQ rub

This rub is THE AMERICAN BBQ rub for ribs, beef, pork, or chicken cooked in a smoker. The recipe yields 1 cup which is enough for 8 to 12 pounds of meat and is based on Steven Raichlen's recipe. I usually pre-salt my meat, so there is only smoked salt in the recipe. If you don't pre-salt, then add 2 tablespoons kosher or coarse sea salt to the recipe.
Seasoned Rub. Yield 1 cup

Ingredients

1/4 cup brown sugar (light or dark-doesn't matter)
3 tablespoons freshly ground black pepper
1/4 cup paprika (sweet, hot, smoked, or a combination of the three)
1/2 tablespoon smoked salt (hickory recommended)
1 teaspoon cayenne
2 teaspoons granulated garlic powder
2 teaspoons granulated onion powder
2 teaspoons celery seed

1 Combine the ingredients in the bowl and mix, breaking up any lumps in the brown sugar with your fingers. Fingers work better than a whisk or wooden spoon.

2 If not using the rub right away, store it in a sealed jar away from heat and light. Can be kept in refrigerator.

notes

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