Wild Willy’s Number One-derful Rub
Published by Harvard Common Press
This is our main all-purpose rub; good on ribs, brisket, chicken, and more.
NotesIn the decade since we published the first edition of Smoke & Spice, the number of commercially available dry rubs has grown from a handful to enough to sand a new Sahara. It makes sense to keep a few with favorite flavorings on hand to shake effortlessly over food you are smoking for simple weekday meals. Be aware, however, that you may pay a lot for the convenience. Some companies load up rubs with inexpensive spices that have the flavor of sawdust, and others rely heavily on salt or sugar as the primary ingredients (the ones listed first on the label). As always, buyers must beware.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low calorie, low carb, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturegarlicky, hot & spicy, salty, savory, spiced, sweet
Type of Dishdry rub
- ¾ cup paprika
- ¼ cup freshly ground black pepper
- ¼ cup coarse salt, either kosher or sea salt
- ¼ cup sugar
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.
2003 Cheryl Alters Jamison and Bill Jamison