I honestly believe that every guy born in a southern state is obsessed with finding the perfect bbq rub and sauce. From Kansas City to Memphis to Carolina and beyond there is no shortage of varieties and that is before you get into which works best for ribs, chicken or pork.
I’m relatively sure that the argument of dry versus wet has been around since the very first southerners began making barbecue and still rages on today. I personally like both and more often than not combine the two much to the chagrin of my family. I know it’s supposed to be one or the other, but since my family stretches across too many styles of barbecue I learned to love them all.
So this year I began tweaking and combining various spices into what I believe is a killer dry rub that brings just the right amount of heat to warm your bones. Now this isn’t an “in your face” heat but one that sneaks up on you after a few bites and will stick with you for a while afterwards.
I’ve found it goes incredibly well on chicken and even on roasted potatoes. I’ll be trying it on pork and ribs in the very near future and make posts about that as soon as I do.
- ½ cup brown sugar
- 3 TBSP smoked paprika
- 1 TBSP salt
- 1 TBSP chipotle chili powder
- 1 TBSP ground black pepper
- 1 TBSP ground cumin
- 1 TSBP garlic powder
- 1 TBSP onion powder
- 1 TSP cayenne pepper
Thoroughly mix all ingredients and store in an airtight container.