Great barbecue begins with a great rub. There are many different styles of rubs, usually named by a series of numbers like 4-4-4-4, or, like this one, 8-3-1-1.
Each number represents a part of measurement. It's 8-3-1-1 for brown sugar - kosher salt - chili powder - miscellaneous. Literally, the last "1" part can change depending on your mood. Here's a mix that I've found has worked great for me on pork, beef, and chicken.
Ingredients:
Each number represents a part of measurement. It's 8-3-1-1 for brown sugar - kosher salt - chili powder - miscellaneous. Literally, the last "1" part can change depending on your mood. Here's a mix that I've found has worked great for me on pork, beef, and chicken.
Ingredients:
- 8 parts brown sugar
- 3 parts kosher salt
- 1 part chili powder
- 1/4 part minced garlic
- 1/8 part dried basil
- 1/8 part dried oregano
- 1/4 part paprika
- 1/4 part finely ground black pepper
Directions:
Combine all ingredients in a dry mixing bowl and mix it together very well. I find that a fork works well to break apart the brown sugar to combine it with the other spices.
Apply it very liberally to beef, chicken, or pork and let it rest in a refrigerator for at least an hour (overnight is better) and then grill it up on low heat.
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