When you’re working on getting the PERFECT flavor for a BBQ competition recipes get tweaked and adjusted to perfection. Rubs are a little like the spelling of the word barbecue (try barbeque, B-B-Q, Bar-b-que, etc) there are a lot of ways to do it. This versatile barbecue rub has endured it’s fourth revision and it’s ready for the public.
- 4 Tablespoons Paprika
- 1/2 Tablespoon Chili powder
- 1/2 Tablespoon Cayenne (optional for heat)
- 3 Tablespoons Tony Cachere’s Cajun Seasoning
- 4 Tablespoons Sugar In The Raw
- 1/2 Tablespoon Cumin
- 1 tablespoon Brown Sugar
Combine all ingredients in a mixing bowl and blend thoroughly with forks, slotted spoons, or fingers (eliminating all lumps).