I use this all-purpose BBQ Rub for everything from slow-smoked pork shoulders, to ribs, for seasoning burgers and chicken pieces or adding flavor to veggie kabobs.
3 tablespoonskosher salt we used Diamond Crystal (if using Morton's Kosher Salt scale back to 2¼ tablespoons)
1tablespoonsmoked salt
2 teaspoongarlic powder
2teaspoonsonion powder
2teaspoons beer powderoptional
2teaspoonscelery seed (do not substitute celery salt)
1½ teaspoonscrushed red pepper flakescan substitute 1 teaspoon cayenne pepper
Instructions
FOR THE BBQ RUB:
In a medium bowl, combine the paprika, brown sugar, kosher salt, black pepper, smoked salt, garlic powder, onion powder, beer powder (if using), celery seed and crushed red pepper flakes.
Use your clean hands to mix and blend the BBQ rub, breaking up clumps between your fingers. Continue mixing until evenly combined.
Use a funnel to transfer the BBQ rub to a glass jar and seal the lid tightly. Store in a cool, dark spot (like your pantry). Makes 1 cup of BBQ rub.
Notes
The rub seasoning can be kept for up to two to three months in a sealed jar in the pantry.