A rub very similar to the one on this page has wowed BBQ crowds up and down the West Coast. The truth is that any BBQ Chef worth their salt has their own signature rub recipe that he or she will take to their grave. As for this rub, you can put it on just about anything, but most like it for Pork (ribs/shoulder) and Beef the best. The amounts listed are roundabout numbers, you are encouraged to play around and get creative. Maybe you have a secret spice that you would like to add and concoct your own rub.

You should also know some rub basics. Some people prefer spicy rubs, one with no sugar added, a basic salt and pepper rub etc. There are as many rubs as BBQ chefs out there and many an argument has been kicked up as a result. We are going to stay out of all that for now and let you decide. What you see here is a basic Memphis Style rub.

The purpose of a rub is to create a unique and subtle layer of flavor to your BBQ. Rubs can be applied right before cooking or up to 24 hours before (if applying for that long the food should be wrapped and refrigerated of course). One important thing to note is that in a rub, no one flavor should be dominant.

Remember - A good spice rub enhances your Q, it doesn’t over power it!

For this recipe you will need...

• A non-reactive mixing bowl
• A jar to store the rub
• 4 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons onion powder
• 2 tablespoons fresh ground black pepper
• 1 tablespoons chili powder
• 1 tablespoon celery salt
• 1 tablespoon garlic powder

Mix everything up in a bowl and moderately apply to your food before cooking (you don't need much, this recipe makes a little less than 3/4 of a cup). Make sure to rub it in nice and thorough - that is why it is called a rub!

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