Get Paul Kirk's book _Paul Kirk's Championship Barbecue Sauces_, which is as
much about rubs and spices as it is about sauces and marinades.

Sugar won't burn at low and slow BBQ temp, mostly.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Rue The Day" > wrote in message
om...
> It seems like the majority of rub recipes I see in BBQ books on on the
> internet have ungodly amounts of salt and sugar in them - as in a
> quarter cup of each versus teaspoon and tablespoon quantities of
> spices. I'm not a big fan of sugar in rubs because it burns. Salt, I
> like to add some but not too much or the meat comes out salty. So is
> it ok to make a rub with no sugar and only a minimal amount of salt?
> The other thing I'm not crazy about is rubs with a lot of chilli
> powder and cumin. It makes the meat taste like a bowl of chili in my
> opinion. I tend to use garlic powder, onion powder, black pepper,
> cayenne pepper, mustard powder, paprika, and sometimes celery seeds.
> Any other spices I should be looking at? Thanks.