Wednesday, June 01, 2005

Gonzo's Magic Rub

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.

  • 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


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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