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Randy's BBQ Rub Recipe

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This recipe for Randy's BBQ Rub, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Thursday, November 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
½ c. (8 T.) onion powder
½ c. (8 T.) ground cumin
½ c. (8 T.) salt
¼ c. (4 T.) garlic powder (more to taste)
1 c. (16 T.) paprika
¼ c. (4 T.) cayenne powder (more or less to taste)
1 tsp. habanera powder (optional)
¼ c. (4 T.) ground black pepper
2 c. (32 T.) light or dark brown sugar (I use Splenda® brown sugar substitute)

Directions:
Directions:
Mix all spices together and store in an airtight container. I actually make two versions of this. This is the hot version but you can substitute mild chili powder, or even additional paprika, for the cayenne powder and leave out the habanera powder for a milder version of the rub. Mix all ingredients together and store in an airtight container until needed.


Number Of Servings:
Number Of Servings:
5 1/2 c.
Preparation Time:
Preparation Time:
10 mintues
Personal Notes:
Personal Notes:
I make a big batch of this and keep it in a plastic spice shaker: It will keep for several months. I included the tablespoon measurements to make it easier to scale this recipe to a smaller batch.
Angie: "I have to add that this is an excellent rub. My dad had us over for BBQ one night and used this rub. It was delicious!"

 

 

 

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