{"id":5135,"date":"2018-06-15T09:00:54","date_gmt":"2018-06-15T15:00:54","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=5135"},"modified":"2026-09-02T10:58:43","modified_gmt":"2026-09-02T17:58:43","slug":"garys-barbecue-rub","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/06\/15\/garys-barbecue-rub\/","title":{"rendered":"Gary’s Barbecue Rub"},"content":{"rendered":"

June 15, 2018<\/strong><\/span><\/p>\n

As summer approaches, my thoughts of cooking turn to the outside.\u00a0 Luckily, at 8000 feet, it\u2019s 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\u2019t really heat up.<\/p>\n

Even so, summer instigates a more leisurely style of cooking for me.<\/p>\n

I like using my smoker, or grill, or wood-burning oven.<\/p>\n

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My smoker\u00a0 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.<\/span><\/strong><\/figcaption><\/figure>\n

There is no doubt that I have more of an Italian palate: more savory, less sweet.\u00a0 In contrast, an American palate generally accepts much more sweetness in an array of foods.<\/p>\n

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Once, when my husband\u2019s Great Uncle Duilio (born and raised in Italy but then residing in Argentina) was visiting, we made an American breakfast of pancakes and bacon.\u00a0 He totally got into using maple syrup on the pancakes, and loved the bacon, but couldn\u2019t understand the concept of allowing the sweet syrup to touch his bacon.\u00a0 It just wasn\u2019t right.<\/p>\n

By European standards, American barbecue is sweet.\u00a0 Even when we, as Americans, think it isn\u2019t.<\/p>\n

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My wood-burning oven can also run on natural gas. It is great for pizza.<\/span><\/strong><\/figcaption><\/figure>\n

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.\u00a0 Definitely, though, I still prefer foods less sweet than many of my friends would find acceptable.<\/p>\n

Today\u2019s recipe is quite simple.\u00a0 It\u2019s a barbecue rub.\u00a0 I developed it and have successfully used it on chicken, turkey, pork and beef.<\/p>\n

In an upcoming post, I will describe my method for preparing skin-on, bone-in chicken thighs with both barbecue rub and barbecue sauce<\/a>.<\/p>\n

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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<\/span><\/strong><\/figcaption><\/figure>\n

If you\u2019re 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.\u00a0 This recipe is as good a starting point as I can think of.\u00a0 Honestly, it only takes a few minutes to mix enough for a summer of barbecuing!

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Gary's Barbecue Rub<\/h2>\n
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If you can\u2019t 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\u2019t really any pictures for this recipe. All they would show is measuring out dry ingredients. Enjoy the simplicity.<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>1<\/span> cups<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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