There are many different variations of both barbecue rubs and seasonings used for grilling. Traditionally, rubs are used when the meat is cooked slowly over low heat, and other seasonings are sprinkled on for grilling over high heat.
There are many different variations of rubs and seasonings that are geared for different types of meat. Practically speaking, it is difficult, and often wasteful, to have several different concoctions lying around.
This rub is a good choice that can be used for anything from slow smoking baby back ribs over hickory or grilling steaks.
- 1/4 cup freshly ground black pepper
- 1/4 cup coarse salt (sea or kosher)
- 1/4 cup dark brown sugar (packed)
- 1/4 cup paprika (or 3 tablespoons paprika and 1 tablespoon smoked/sweet Spanish paprika)
- 1 tablespoon onion powder or dried onion flakes
- 1 tablespoon garlic powder
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon ground oregano
- 1/4 teaspoon celery seed
Mix all ingredients together. Use your fingers, a fork or a hand mixer to make sure all lumps are broken up and ingredients are mixed evenly.
When using this for barbecue (slow cooking over low heat), use it liberally and pat or rub it into the meat.
If using for grilling steaks, pork chops, etc., sprinkle it lightly on one side of the meat if you just want a light seasoning, or on both if you prefer more flavor.