Get Your Grill On

A couple of posts ago we talked about the basic spices a barbecue master like Paul Kirk, the baron of BBQ would use in putting together a barbecue rub. But we never talked about how he actually did it.

Here’s the recipe for a Master Barbecue Spice Rub from the good Baron’s book, Paul Kirk’s Championship Barbecue Sauces. Enjoy!

Paul Kirk’s Master Barbecue Spice
Makes about 1/3 cup

• 2 tablespoons paprika
• 1 tablespoon dried light brown sugar*
• 2 teaspoons dry mustard powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground celery seed
• 1/2 teaspoon salt
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground marjoram
• 1/4 teaspoon cayenne

Combine all of the ingredients and blend well. Store in an airtight jar in a cool, dry place for 2 to 3 months, or in the freezer for up to 6 months.

How to Use It:
Use Master Barbecue Spice as an all-purpose rub for meat, poultry or fish, or to add spice to a sauce or mop.

*Note: To dry brown sugar, place it on a cookie sheet and air-dry it for 2-3 hours, mixing it every 30 to 45 minutes, until it’s dry. Sift before using.