Barbecue-Style Dry Rub

Name: Barbecue-Style Dry Rub
Yield: Makes about 1 1/2 cups
Ingredients: 1 tablespoon, ground black pepper; 2 teaspoons, cayenne pepper (optional); 2 tablespoons, chili powder; 2 tablespoons, ground cumin; 2 tablespoons, dark brown sugar; 1 tablespoon, granulated sugar; 1 tablespoon, dried oregano; 4 tablespoons, paprika; 2 tablespoons, table salt; 1 tablespoon, ground white pepper; 3 tablespoons, celery salt; 3 tablespoons, garlic powder

4 comments

Appears in Cook's Illustrated July/August 1994

This dry rub is a fairly traditional combination of flavors.

SERVESMakes about 1 1/2 cups

TIME15 minutes

WHY THIS RECIPE WORKS

We found that indirect heat was crucial to an authentic barbecued spareribs recipe, coming closest to replicating the results of barbecue pit masters. One way in which we fine-tuned our technique was to turn the ribs every half hour for eve...

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