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Prize-Winning Barbecue Rub

Prep time 6 mins
Yield 2 cups
Backyard chefs will go for this spicy-sweet homemade rub, which is worthy of prizewinning status once it hits food on the grill. Package it in sprinkle-top jars for giving. 

Ingredients

  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup paprika
  • 2 1/2 tablespoons coarse sea salt
  • 1 1/2 tablespoons ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper

How to Make It

  1. Combine all ingredients in a small bowl, stirring well. Store in an airtight container at room temperature. Sprinkle rub evenly over meat, poultry, or fish. Rub in seasonings with fingers. Grill as desired.

  2. Grilled Ribs: Rub 3/4 cup Prize-Winning Barbecue Rub evenly onto 4 pounds pork spareribs in a shallow roasting pan; cover with aluminum foil, and refrigerate overnight. Bake ribs, covered, at 300° for 3 hours. Drain excess liquid. Brush ribs with some of 1 1/2 cups favorite barbecue sauce (we tested with Sticky Fingers) blended with 1 Tbsp. Prize-Winning Barbecue Rub. Grill ribs, covered, over medium heat (300° to 350°) for 15 to 20 minutes, basting heavily with rest of sauce. Yield: 4 to 6 servings.

  3. Cedar-Planked Barbecue Salmon: Soak 1 cedar plank in water overnight; drain. Place a 2-pound salmon fillet, skin side down, on soaked plank. Sprinkle 2 Tbsp. Prize-Winning Barbecue Rub evenly over flesh side of salmon. Grill, covered with grill lid, over medium-high heat (350° to 400°) for 25 minutes or until salmon flakes with a fork. Yield: 4 servings.

Christmas with Southern Living 2008