Mild Barbecue Rub

Good for any kind of barbecue.

Ingredients

Ribs			Brisket
1 rack			1st rub			2nd rub
3	Tblsp		120	g		100	g		cumin
2	Tblsp		200	g		170	g		kosher salt
2	Tblsp		170	g		145	g		light brown sugar
1	tsp		20	g		15	g		chili powder
1	tsp		50	g		42	g		black pepper
1	Tblsp		50	g		42	g		sweet paprika
			610	g		514	g		combined = 1,124 g

Procedure

1. Grind the black pepper.


2. Combine everything, mixing well.

Notes

For a slightly different taste, use dark brown sugar.

For chicken thighs of about 8½ oz each, it takes about 9 g of rub to cover just the back, about 15 g to cover both sides. I’d call that size thigh “large” or at least “medium-large.” I usually rub only the back because I’m just going to throw away the skin so why bother putting rub on it? I don’t think it makes a difference in the flavor.

Rating

Difficulty: Very easy

Time: Ten minutes.

Precision: 3

Source

Adapted from The Thrill of The Grill, by Chris Schlesinger and John Willoughby.