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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Monday, February 12, 2007

Paul Kirk's Master Barbecue Spice

A couple of posts ago we talked about the basic spices a barbecue master like Paul Kirk, the baron of BBQ would use in putting together a barbecue rub. But we never talked about how he actually did it.

Here's the recipe for a Master Barbecue Spice Rub from the good Baron's book, Paul Kirk's Championship Barbecue Sauces. Enjoy!

Paul Kirk's Master Barbecue Spice
Makes about 1/3 cup

  • 2 tablespoons paprika
  • 1 tablespoon dried light brown sugar*
  • 2 teaspoons dry mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground marjoram
  • 1/4 teaspoon cayenne

Combine all of the ingredients and blend well. Store in an airtight jar in a cool, dry place for 2 to 3 months, or in the freezer for up to 6 months.

How to Use It:
Use Master Barbecue Spice as an all-purpose rub for meat, poultry or fish, or to add spice to a sauce or mop.

*Note: To dry brown sugar, place it on a cookie sheet and air-dry it for 2-3 hours, mixing it every 30 to 45 minutes, until it's dry. Sift before using.

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At 1:23 PM, Blogger Grill Girl said...

Thanks for the recipe and for the tip on drying brown sugar. I will have to look and see where I've put that sifter (-:


PS - Very nice blog you have!

At 3:38 PM, Blogger WhiteTrashBBQ said...

Thank you Cyndi. You don't do too bad yourself!


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