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The most requested recipe is for my dry rub. This can be
applied to ribs (pork and beef), chicken (whole or
in parts. The best cooking method is grilled on wood or
smoked (Remove that grin from your face!), but roasting
would also work. This rub will keep, sealed in a jar,
for as long as the spices are potent.
Jonathan's Dry Rub
2 tbsp salt
2 tbsp sugar
4 tbsp brown sugar
2 tbsp ground cumin
2 tbsp chili powder (heat to taste)
1 tbsp ground black pepper
1 tsp cayenne pepper
3 tbsp paprika (sweet)
1 tbsp garlic powder
1 tsp onion powder
Just mix them together and rub on the food before
cooking. Don't be shy: if you don't get you
hands dirty, you aren't doing it right.
Based on Chris Schlesinger's All-South Barbecue Rub in
The Thrill of the Grill
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Revised: October 8, 1997
URL:http://users.ipfw.edu/tankel/recipe1.htm