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Raichlen’s Four-by-Four BBQ Rub
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This content originally appeared on
tasteforlife.com
Prep Time:
5 minutes
Yield:
Makes 1 cup
Recipe Source:
The Brisket Chronicles
by Steven Raichlen
($19.95, Workman, 2019)
Ingredients
1
⁄
4
cup salt (coarse, fine, kosher, sea, smoked, etc.)
1
⁄
4
cup pepper (cracked, coarse, fine, black, white, green, rainbow, etc.)
1
⁄
4
cup paprika (sweet, hot, or pimentón)
1
⁄
4
cup sugar (dark brown, light brown, maple, granulated, or Sucanat)
Optional Flavorings
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 tsp celery seed
Directions
Combine all ingredients in a bowl and mix, breaking up any lumps in the sugar with your fingers.
Raichlen’s Rub will keep, in a sealed jar away from heat or light, for several weeks.
Notes
One cup of rub is enough for 16 to 20 pounds of meat.
A four-by-four rub requires only 4 basic ingredients in equal proportions:
salt
pepper
paprika
sugar
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