All-Purpose Barbecue Rub

"By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL)."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:
5mins
Ingredients:
7
Yields:
1 cup (approximate)
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ingredients

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directions

  • Place salt, sugar, mustard powder, chili powder, paprika, cayenne and ground pepper in a bowl and mix together.
  • Store in an airtight jar away from heat and light; it will keep for at least six months.

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Reviews

  1. Thanks for a very versatile rub Evelyn. I rubbed this on my pork tenderloins and let them sit all day in the fridge, then I baked them in the oven. What an amazing flavour. I can't wait to try this on a whole chicken. Thanks so much for sharing.
     
  2. This was so good. I used it on London Broil. What a great flavor. (I wanted to add that I used this on country ribs let them set for about 30 minutes all I can say is OMG!!!!) I am so glad I had this on hand. Lisa
     
  3. Wonderful rub! I used eye of round tenderloins, rubbed well on both sides, and refrigerated for a couple of hours. Grilled and enjoyed!
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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