Wayne Boatwright wrote:
>
> With hundreds if not thousands of barbeque rubs on the web, who needs
> another one? Well, I like this one that I cobbled together years ago.
> Don't think I've posted it here before. I usually spritz the meat with a
> mixture of water, cider vinegar, a small amount of granulated sugar, and a
> few hot pepper flakes.
>
>
> * Exported from MasterCook *
>
> Wayne's Sweet and Hot BBQ Rub
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup light brown sugar
> 1/2 cup chili powder
> 1 tablespoon granulated garlic
> 1 tablespoon granulated onion
> 1 tablespoon paprika
> 2 teaspoons salt
> 2 teaspoons Old Bay seasoning
> 1/4 cup whole black peppercorns
> 1 tablespoon whole coriander seeds
> 2 teaspoons whole allspice berries
> 1 teaspoon whole cumin seeds
> 3 each whole cloves
> 1 each large bay leaf
>
> Combine brown sugar, chili powder, granulated garlic, granulated onion,
> paprika, salt, and Old Bay seasoning in a medium mixing bowl.
>
> Combine peppercorns, coriander seeds, allspice berries, cumin seeds,
> cloves, and bay leaf in spice mill and grind until mixture is reduced to a
> fine powder.
>
> Add ground spices to mixture in mixing bowl. Blend well with wire whisk.
> If there are any remaining lumps in mixture, pass through a fine sieve.
>
> Store mixture in an airtight container.

When I started doing 'Q I experimented with a few rub recipes from
various sources. I came to the conclusion that 1. a rub should not
contain any sugars, and 2. most rub recipes were more complicated than
necessary.

My rub recipe:

50% Chili powder (Tone's works well)
20% Garlic powder
10% Paprika
10% Kosher salt
10% Black pepper

Makes as much as you want