Dry Rubs

All-Purpose BBQ Rub

Makes about 10 tablespoons (a little over ½ cup)
Salt about ⅓ tsp kosher salt per tablespoon of rub
Best on pork ribs, chops and shoulder, chicken, burgers

• ¼ cup packed brown sugar
• 2 tbsp paprika (sweet or smoked)
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• ½ tsp cayenne pepper, optional

Mix everything in a bowl, breaking up any lumps of brown sugar, then transfer to a clean, dry jar. The sugar browns nicely but can scorch over high direct heat, so use it with medium or indirect heat.

Used in: Grilled BBQ Chicken Thighs

Coffee-Chili Rub

Makes about 7½ tablespoons (about ½ cup)
Salt about ¼ tsp kosher salt per tablespoon of rub
Best on steaks, tri-tip, brisket, pork shoulder

• 2 tbsp finely ground coffee
• 2 tbsp ancho chili powder
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp ground cumin

Mix everything in a bowl, then transfer to a clean, dry jar. This one is lightly salted, so taste and add salt to the meat separately if you like more. The coffee and sugar darken fast, so sear briefly over direct heat and finish on the cooler side.

Lemon-Herb Rub

Makes about 5½ tablespoons (about ⅓ cup)
Salt about ⅓ tsp kosher salt per tablespoon of rub
Best on chicken, fish, shrimp, vegetables

• 1 tbsp dried lemon peel (granulated)
• 1 tbsp dried parsley
• 2 tsp dried thyme
• 2 tsp dried oregano
• 1 tsp dried dill
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper

Mix everything in a bowl, then transfer to a clean, dry jar. There's no sugar, so it handles higher heat well. For fresh lemon flavor, add fresh zest to the food when you cook, not to the stored jar.

Works with: Lemon-Herb Grilled Salmon