HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules.

Most Popular
Articles

Viewed

Commented

Sweet Smokey Barbecue Rub Recipe

Cookstr
Course:
Total Time: Under 15 Minutes
Skill Level: Easy
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
Sweet Smokey Barbecue Rub

Here’s a good all-purpose barbecue rub based on a classic American rub that you can customize by adding smoked paprika or smoked salt. These ingredients help deliver a smoky flavor, even if you’re using a gas grill. If you’re grilling with wood or charcoal, they reinforce the smoke flavor even more. Smoked paprika is a newly fashionable (but not new) ingredient from Spain, sold by the name of pimentón de la Vera (one good brand is La Chinata) and available in Spanish markets and specialty food stores. As for smoked salt, it comes in a wide range of flavors and prices, from the basic smoky salt sold in the supermarket spice rack to exotic Danish and Welsh smoked versions. If all this sounds too fussy, use regular kosher salt and sweet paprika.

Yield: Makes About 1¼ cups

INGREDIENTS
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup sweet paprika
  • 2 tablespoons coarse salt (kosher or sea)
  • 2 tablespoons hickory-smoked salt, or more coarse salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoons smoked paprika (see Note) or more sweet paprika
  • 1 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 teaspoon celery seed

Directions

Place the brown sugar, swet paprika, coarse salt, smoked paprika, garlic powder, onion, powder, mustard and celery seed in a bowl and mix with your fingers, breaking up any lumps in the brown sugar, garlic powder, or mustard with your fingers. Store the rub in an airtight jar away from heat or light; it will keep for several weeks. Plan on using 1 1/2 to 2 tablespoons of rub per rack of baby back backs; more for larger racks of ribs.

Notes

Pimenton de la Vera comes in sweet, semisweet, and hot versions. All will work in this rub--choose the one that suits your taste best.


© 2006 Steven Raichlen
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 20 servings.

22kcal (1%)
13mg (1%)
1mg (2%)
46mcg RAE (2%)
65mg
7mg
1g
3g
1g
5g
0mg (0%)
1398mg (58%)
0g (0%)
0g (1%)
1mg (4%)
FROM THE KITCHEN OF...

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today