In Twin Falls, Idaho, on a golf course, we discovered the best barbecue recipe after searching all over the country for it. I sincerely hope you take pleasure in it as much as we do. The greatest use for this rub is on any meat being grilled over charcoal. For larger cuts, the rub should be applied the day before, while for smaller cuts, a few hours before. Away from heat or light, keep the rub in an airtight container. The shelf life is six months. Using some smoking chips on top of the charcoal is very good for this. Simply cover the chips with foil after soaking them in water.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup firmly packed brown sugar
- ¼ cup sweet paprika
- 3 tablespoons ground black pepper
- 3 tablespoons coarse salt
- 2 tablespoons ground cumin
- 1 tablespoon hickory smoked salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons celery seeds
- 1 teaspoon cayenne pepper
Instructions
- Whisk brown sugar, paprika, black pepper, coarse salt, cumin, hickory salt, garlic powder, onion powder, celery seeds, and cayenne pepper together in a bowl.
Reviews
The whole family likes this rub when I make it. The only thing I change is the celery seeds. I can’t find them anywhere and use a little celery salt instead.
This one was okay. When my son tasted the meat we had flavored with this rub he said it tasted like Mexican food. That’s probably the cumin and paprika. It was good but we like another rub better.