NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
If you’ve taken a look at the ingredients list of your favorite barbecue rub, you may have been surprised to see that many commercially-available rubs have some form of sugar in them. There are definitely sugar-free rubs to be found, but wouldn’t it be better to just make some of your own?
This recipe is courtesy of my friend Jeremy, who has his own Kansas City Barbeque Society competition team, SeaDog BBQ. This rub has a nice, even taste with a hint of spice thanks to its use of chipotle powder.
Yields about 3/4 cup.
To make this rub, carefully add half of the salt to half of the paprika, then combine a pinch of the garlic powder, then…just kidding. Just throw it all together, and enjoy.