Barbecue Rub #67
- Yield: 1/2 cups
“After a lot of years of making barbecue rubs, I’ve used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. “
Ingredients
- 1/2cup Sugar in the Raw
- 1/2cup kosher salt
- 3tablespoons chili powder
- 3tablespoons paprika
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1/2teaspoon black pepper
- 1/2teaspoon lemon pepper
- 1/2teaspoon ground coffee
- 1/4teaspoon cayenne pepper
Instructions
- Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months. Makes about 1 1/2 cups