taste

Championship Barbecue Rub (AKA Bob’s Rub)

By Vancouver Magazine /

 

This recipe (from Bob Lyon, the granddaddy of barbecue in the Pacific Northwest ) follows a rule of thumb that’s worth remembering anytime you are creating a rub: “a third, a third, a third.” Translation: one-third sugar, one-third seasoned salts and one-third dry herbs and spices will give the meat a balanced flavour profile.

1 cup sugar
1⁄3 cup chili powder (try a combination of ground chilies like ancho, poblano, New Mexico or guajillo)
1⁄3 cup freshly ground black pepper
1⁄3 cup paprika
¼ cup celery salt
¼ cup garlic salt
¼ cup onion salt
¼ cup seasoning salt (I like Lawry’s)

Combine ingredients in a bowl and mix well.

Add extra heat to this basic rub with cayenne pepper, hot paprika or ground chipotles. Also try adding 2 or 3 signature ground spices/herbs to suit your taste, like thyme, oregano, cumin, sage or ginger. Add only 1 to 3 tsp of each so they don’t overpower the rub. Makes about 3 cups.

(Adapted from Ron Shewchuk’s Barbecue Secrets Deluxe, Whitecap Books.)

 

Vancouver Magazine

Vancouver Magazine

The editorial team at Vancouver magazine is obsessed with tracking down great food and good times in our favourite city on earth. Email us pitches at [email protected].