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Let's Barbecue!

with "Rockin' Ronnie" Shewchuk
Bestselling Cookbook Author and International Barbecue Champion

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Championship Barbecue Rub
(A.K.A. Bob's Rub)
Makes about three cups (750 mL)

We call this Bob’s Rub, and it’s what we use in competition. Bob Lyon, the granddaddy of barbecue in the Pacific Northwest, shared this at a barbecue workshop that first introduced me to the joys of real barbecue and prompted me to become a barbecue competitor. It follows a rule of thumb that’s worth remembering: a third, a third, a third. Which means one-third sugar, one-third seasoned salts, and one-third dry herbs and spices.

1 cup / 250 mL   white granulated sugar
1/4 cup / 50 mL   celery salt
1/4 cup / 50 mL   garlic salt
1/4 cup / 50 mL   onion salt
1/4 cup / 50 mL   seasoning salt (I like Lourey’s)
1/3 cup / 75 mL   chili powder
(Use a commercial blend, or if you want an edge, try a combo of real ground chiles like ancho, poblano, New Mexico or guahilla.)
1/3 cup / 75 mL   black pepper
1/3 cup / 75 mL   paprika

To this basic rub add as much heat as you want using cayenne pepper, hot paprika or ground chipotles. Then add two or three signature spices to suit whatever you’re cooking or your personal taste, like powdered thyme, oregano, cumin, sage, powdered ginger, etc. Add only 1 - 3 tsp./5 - 15 ml. of each signature seasoning so as not to overpower the rub.

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