Making A Rub for All Yer "Q" and Other Such Things...

 For several years I to traveled extensively for work and liked to to the places that the locals thought were the best. The smaller the hole in the wall the better the food. And the big chain places were, well, just the same ole, same ole.

Have you ever gone to a restaurant and left thinking "I COULD HAVE DONE GETTER THAN THAT!" Just like we all can make a better burger than the fast food places you can make Better more Flavorful Tasting BBQ at home too!!

 The Rub is the main character in the production. If you have favorite spices you like to use then by all means use them in your Rub. Most rubs will be sweet, zesty, HOT, aromatic or unique in some way.

You can buy some very good rubs sold by Competition BBQ teams or you can make your own. I have done both with AWESOME results. If you make your own you can control the amount of HEAT and Sweet in your rub. And a good balanced Rub can be used on everything from fish, vegetables, beef, chicken and pork.

 If you try to experiment with a Rub try to use amounts that will convert to larger sizes well. You know, Teaspoon to Table Spoon. 1/4 cup to a Full cup and so forth. The only caution I will give is if you are SALT sensitive then adjust the amount you use when you make your own Rub.

 Here is a Rub that I use the most often. It is slightly Sweet with subtle HEAT:
TBL = Tablespoon
Tsp = Teaspoon

1 TBL spoon Paprika - Spanish or Hungarian. Sweet works well too.
1/2 Tsp Cayenne Pepper - Adjust to HEAT your tolerance
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 1/2 Tsp Salt - I use the large ground Kosher Salt
1/2 Tsp Ground Black Pepper
1 Tsp Ground Cumin
2 1/2 TBL Dark Brown Sugar
1/8 Tsp Ground Cinnamon
1/8 Tsp Ground Cloves
1/8 Tsp Ground Nutmeg

 So fire up the old pit and enjoy your adventures in BBQ and let the Good Times Roll!!