This barbecue rib rub is a spicy sweet mix that can be used on ribs, steaks, chicken, fish, etc.
The recipe comes courtesy of my Uncle Clark and Cousin Gideon who, being from Kansas, know a thing or two about barbecue. They call it a rib rub, but it is great on beef, chicken, fish or even mixed in some burgers.
These amounts are approximate and you should feel free to vary the amounts to your tastes. Don't like celery seed, leave it out. Don't like garlic, add a little less. I would add more garlic and less chili powder the next time I make it to suit our tastes. And if you need to go low or no sodium, it is just as good without the salt.
This would also make a nice gift, just pack some in a 4 ounce or one cup mason jar, add a label telling them what it is and decorate it nice and purty (or don't, who am I to judge...).
- ¾ cups dark brown sugar
- ¼ cup freshly ground black pepper
- ⅜ cups chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 teaspoon ground chipotle pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon celery seed (not celery SALT)
- 1 teaspoon coriander seed
- 6 bay leaves
- 2-3 cloves garlic (or 1-2 teaspoons powdered garlic)
- ¼- ½ cup kosher salt
- Mix together first 7 ingredients – brown sugar through cayenne pepper.
- In a spice grinder or mortar and pestle crush celery seed, coriander and bay leaves. Add to brown sugar mix.
- Crush fresh garlic and mix well into rub (or finely chop for more garlic flavor) or add garlic powder. Add salt to taste.
- Rub on ribs (or other meat or fish) and grill.
Until next time, happy eating.