Folks in Tennessee tend to use rubs rather than basting mops or sauces on their barbecue. This one is especially good on chicken, pork shoulders and ribs.
2 tablespoons paprika (Spanish pimenton is excellent)
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon celery salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Combine all ingredients in a small jar, twist the lid on airtight, and shake to mix. May be stored away from heat and light for up to 6 months.
Makes about 1/4 cup, enough for two racks of ribs or two chickens.
"The Barbecue Bible"
Sunday, March 26, 2000
