A Spice Rub For The GODS

The summer season brings with it an opportunity to use the grill even more. My father, rest his soul, barbecued so often during the summer that it seemed like left-overs never ended. I learned at a very young age how to smoke, grill, and season various meats. Also, I was born and raised in the BBQ capitol of the world! I even have a kick-ass potato salad recipe for my mayo lovers. 

When the 4th of July rolled around this year, I decided it was time to make my own spice rub. Since I don't have a grill, the trick was to create a mix of flavors that tasted like it was smoked slowly for hours. 

Here is what I came up with.....

Ingredients

1/2 cup of brown or white sugar

3 tablespoons of garlic powder

2 tablespoons of onion powder

2 tablespoons of smoked paprika

2 tablespoons of salt

2 tablespoons of chili powder

1 tablespoon of pepper

1 tablespoon of oregano

1 tablespoon of cumin

1 tablespoon of thyme

2 teaspoons of allspice

1/8 teaspoon of cayenne pepper

Directions

1. Mix all seasonings in a bowl until well combined.

2. Take out the chicken, ribs, pork chops, and anything else that can be grilled, coat heavily with mixture and cook to desired doneness.

3. Simply Eat & Repeat.

Tips & Combinations

I wanted to bottle the senses when experiencing great BBQ. I added the smoked paprika for a smokey flavor, the sugar for sweetness, and just a little allspice for imagination. 

I use it on baked chicken a lot. I mean a lot. You have to get under the skin with this rub, pop it in the oven at 375 degrees and watch it crisp up! 

If you don't like a particular flavor then leave it out. You can use salt and pepper as the base to build your own flavor profile. 

I called this one A Spice Rub For The Gods because with 12 ingredients only an omnipresent being can comprehend all of these flavors at once. However, we can all spend our hot summer days and cool summer nights trying to figure it out while gnawing on a newly cleaned rib bone. I wish you good luck in your food adventures.....

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