BBQ Spices: The Baron's List

A while back, The Hampton Smoker and I brought Paul Kirk, The Baron of BBQ, to NYC to teach his School of Pitmasters to us crazy Yankees.

The Baron taught us his secrets for developing our own rubs, or what he calls a flavorprint. Paul brought a treasure trove of spices for the class to use and Matt and I dove right in. With the Baron's help we created a new rub for use on pork and ribs. I can't tell you what's in it, but I can tell you that after some initial skepticism, we impressed the good Baron.

Paul Kirk's Barbecue Flavorprint

Here's the barbecue flavorprint, as described in Paul Kirk's Championship Barbecue Sauces:

allspice barbecue spice bay leaf Cajun spice blend cayenne pepper celery seed chili powder cilantro cinnamon cloves coriander crushed chiles cumin seed curry powder dill weed dry mustard fennel seed garlic ginger

lemon MSG nutmeg onion orange oregano paprika parsley pepper poultry seasoning rosemary sage salt seasoned salt sugar sweet basil tenderizers thyme