Recipe for Eric's All-Purpose Barbecue Rub

As much as I love barbecue and outdoor grilling, I've never been a fan of rubs, but in some cases, they have their place. This rub is the only rub that I use, as it is simple to make, delicious, and works with just about any meat, except for fish. I especially love to use this rub on chicken, as it really enhances the flavor of chicken. This rub will store for a year or more in a dark kitchen cabinet.

Special tools: Large mixing bowl, omelet whisk
Preparation time: About 10 minutes
Cooking time: None
Yield: 2 cups

1/2 cup kosher salt
1/2 cup brown sugar, any variety; I prefer dark brown
5 tablespoons black pepper, I prefer freshly ground from peppercorns
1/2 cup Spanish paprika
2 tablespoons garlic powder
2 tablespoons dried onion flakes
2 tablespoons oregano
1-1/2 teaspoons cayenne pepper

Combine all ingredients in a large mixing bowl. Using omelet whisk together all ingredients until they're well blended. Pay special attention to the brown sugar, as it has a tendency to form clumps, and the idea is to have all ingredients well-mixed, and in small pieces.

I use a 16-oz plastic squeeze bottle that I've converted to a storage bottle by drilling 1/4" holes in the inner lid. I can shake the rub out of the bottle easily this way. When I'm finished, I simply snap the outer lid closed, and store the run in a kitchen cabinet ready for the next use.

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