Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.)
The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don’t have any. Be careful with the paprika, as there are so many different varieties afoot: if it’s smoked, you’ll need less, and if it’s fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
• ½ cup paprika, or 1/3 cup smoked paprika
• ¼ cup kosher salt
• ¼ cup freshly ground black pepper
• ¼ cup brown sugar
• ¼ cup chile powder
• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon cayenne pepper, or to taste
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
This great family recipe is thanks to Cooking.Nytimes at https://cooking.nytimes.com/recipes/1017417-all-purpose-dry-rub?regi=1&join_cooking_newsletter=false®ister=facebook