Dry Barbecue Rub


This recipe makes about 1 cup of an excellent dry rub for barbecue.

1.300 oz. granulated sugar (3 tbsp.)
0.380 oz. brown sugar (1 tbsp.)
0.600 oz. kosher salt (2 tbsp.)
0.350 oz. cumin (2 tbsp.)
0.558 oz. coarsely ground pepper (2 tbsp.)
0.556 oz. chili powder (2 1/2 tbsp.)
1.000 oz. paprika (4 tbsp.)
0.104 oz. cayenne pepper (1 tsp.)

Combine all of the ingredients well. Store in a covered container in a cool, dry place.

The dry rub recipe is scaled from the excellent River Run Cookbook by Jimmy and Maya Kennedy and Marialisa Calta, pp. 195 - 196. I increased the amount of chili powder and cayenne to make it a little spicier.