My Standby Rub

If you barbecue frequently, you probably have a few different rubs. But if you are like me, maybe you have one basic rub that is tasty, and good for almost anything, particularly when you have to slap it together at short notice. If not, then feel free to steal mine, which I refer to as 4-3-2-1.

  • 4 parts paprika
  • 3 parts coarse black pepper
  • 2 parts sea salt
  • 1 part garlic powder
  • Plus, optionally, anything else I feel like at the moment, such as celery seed, onion powder, cayenne, or whatever I have at hand.

It’s a simple recipe to remember, and flexible. It can be used straight up as a spicy rub, or mixed about 1:1 with brown sugar as a sweet rub.

I’d be curious to hear what others use as their standby, all purpose rub.


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