Gary’s Barbecue Rub

June 15, 2018

As summer approaches, my thoughts of cooking turn to the outside.  Luckily, at 8000 feet, it’s not a problem to use the stove or the oven inside, even for extended periods of time, as the outdoor temperature is usually quite moderate and the house doesn’t really heat up.

Even so, summer instigates a more leisurely style of cooking for me.

I like using my smoker, or grill, or wood-burning oven.

My smoker  has an adjustment for the heat output but not temperature, per se. If the wind or external temperature change, the internal smoker temperature changes, too.

There is no doubt that I have more of an Italian palate: more savory, less sweet.  In contrast, an American palate generally accepts much more sweetness in an array of foods.


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Once, when my husband’s Great Uncle Duilio (born and raised in Italy but then residing in Argentina) was visiting, we made an American breakfast of pancakes and bacon.  He totally got into using maple syrup on the pancakes, and loved the bacon, but couldn’t understand the concept of allowing the sweet syrup to touch his bacon.  It just wasn’t right.

By European standards, American barbecue is sweet.  Even when we, as Americans, think it isn’t.

My wood-burning oven can also run on natural gas. It is great for pizza.

I guess I’ve developed an appreciation for a sweeter, more American approach to certain foods…barbecue, baked beans, bacon with maple syrup, and so forth.  Definitely, though, I still prefer foods less sweet than many of my friends would find acceptable.

Today’s recipe is quite simple.  It’s a barbecue rub.  I developed it and have successfully used it on chicken, turkey, pork and beef.

In an upcoming post, I will describe my method for preparing skin-on, bone-in chicken thighs with both barbecue rub and barbecue sauce.


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My DCS grill has a wood chip container with its own flame for precisely controlled smoking, whether low temperature or high temperature

If you’re at all interested and, like me, want to be able to replicate you cooking over and over again, you need to develop your own barbecue rub rather than relying on a pre-mixed, store-bought version.  This recipe is as good a starting point as I can think of.  Honestly, it only takes a few minutes to mix enough for a summer of barbecuing!

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Gary's Barbecue Rub
If you can’t find dried New Mexican chile molido, substitute a mixture of cayenne and paprika, half and half or to taste. Chile molido is pure ground dried red chile. There are no additional herbs or spices. It is NOT chili powder!! There aren’t really any pictures for this recipe. All they would show is measuring out dry ingredients. Enjoy the simplicity.
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Prep Time 10 minutes
Servings
cups
Ingredients
Prep Time 10 minutes
Servings
cups
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine chile, paprika, garlic powder, onion powder, salt, and celery seed in a jar.
  2. Grind black pepper in a coffee grinder.
  3. Add oregano to black pepper and grind again.
  4. Add pepper-oregano mixture to the contents of the jar.
  5. Pulverize the brown sugar in the coffee grinder.
  6. Add the brown sugar to the other ingredients. Mix well.
Recipe Notes

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