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Nutrition Facts
Serving Size 1 cup 161g Recipe makes 1 cup)
Calories 422
Calories from Fat 90		(21%)
Amount Per Serving		%DV
	Total Fat 10.1g	15%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 14151mg		589%
Potassium 1515mg		43%
Total Carbohydrate 92.3g		30%
	Dietary Fiber 21.6g	86%
	Sugars 56.6g
Protein 10.1g		20%
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BBQ Rub

Recipe #39977 | 10 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Bergy
Sep 10, 2002

I got this recipe off the internet. It is by Chris Schlesinger. When I use it I cut the salt way back & up the cayenne. Very good rub

1 cup (change servings and units)

Ingredients

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper, freshly cracked
1 tablespoon cayenne pepper
4 tablespoons paprika (I like Hungarian)

Directions

1
Mix them all together and rub on whatever you are BBQing.

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Featured Reviews for This Recipe

From: Baby Kato

On Jan 18, 2007

Wow Toni, wow...this is one hot spice. I used it for my baby back pork ribs. I marinaded them in the fridge for 6 hours and baked them in the oven for 1 1/2 hours at 375 degrees. They were incredible, very flavourful. With lovely degrees of heat...layers of them...the heat lasted for about 10 minutes...next time I will use a little sparingly...thanks so much for sharing...we really enjoyed this spice mixture.

0 people found this review helpful

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From: *Elissa*

On Jun 27, 2005

FABULOUS!! I used this rub on Danish pork ribs, wrapped them in foil, and refrigerated them for 24 hours. Then baked them at 250 for several hours before browning them on the grill with bbq sauce. Huge hit. Great flavor (a little too "zippy" for DD#2---she's a wimp!)

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From: Sharon123

On Oct 29, 2002

I like the flavors in this rub! The chili powder and cumin give it a Mexican flair. I tried it with hamburger, I think next time I will try it on roasted potatoes! Thanks!

3 people found this review helpful

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From: sheri77

On Jul 30, 2005

I tried this out today with both new zealand tenderloin steak and roasted potatoes (i got the idea from sharon) It was pretty tasty. Like she said it was more 'mexican' than bbq. i wonder if it could be changed up to be more bbq-y (new word). i did enjoy it though. the perfect amount of spiciness.

1 person found this review helpful

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