Barbecue Spice Rub

3 Tbs Hungarian (smoky) paprika

6 tsp ground cumin

6 tsp dry mustard

1 tsp red pepper flakes

3 tsp ground ginger

1 tsp ground sage

1 tsp dried thyme

1/4 tsp ground cloves

1/4 tsp ground cinnamon

Combine all ingredients mixing well, and store in an airtight container such as a Ball or Mason jar. Although it will keep for up to 3 months, the aroma begins to diminish in a couple of weeks.

This rub will handle a couple of whole chickens, cut into pieces, or about 8 chicken breasts. Cover them liberally with the rub, massage it into the meat very well, then put the chicken into Ziploc bags and store in the fridge until ready to go on the grill.

Start the chicken pieces over direct heat,  and move to the cooler side of the grill when the meat reaches about 155 degrees. Apply fresh-squeezed lemon, lime or orange to the meat and continue to rotate it every 5-8 mins until it reaches an internal temperature of just under 179 degrees. Remove it to a platter, cover it, and let it rest 5 mins while you get the rest of the meal ready! Serve it with your favorite barbecue sauce on the side.

Menu suggestions:

Grilled Corn-on-the-cob with thyme-flavored butter

Roasted asparagus with bleu cheese

Ice cream sandwiches

Basic Barbecue Sauce

Chinese 5-Spice BBQ Sauce

South Carolina Mustard-Based Barbecue Sauce

Basic Brine

Spicy Cajun Brine

Jerk Marinade

Oriental Marinade

Vietnamese Marinade

Barbecue Spice Rub

Cajun Rub

Italian Rub

Mediterranean Rub

Tandoori Rub

Texas Barbecue Rub

Basic Beer Mop

Cuban Mop

Pepper Sauce

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