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Rubs
A rub makes a fantastic barbecue a winning barbecue!
All rubs are seasonings, a dry mixture of sugar, salt, herbs and spices rubbed into the flesh. Salt and sugar are carriers as well as flavour enhancers. By carriers I mean they carry the seasoning you want. If you rubbed garlic powder on it's own on a chicken, the chances are that it would be seasoned too heavily for anyone to enjoy. However, if you mixed the garlic powder with a carrier of salt and sugar you will get a nice garlic flavour rather than a harsh one.
Start with 100g white cane sugar. Brown sugar can clump and is more difficult to sprinkle over the meat with ease. Then add 100g salt. Yes it might seem a lot, but good barbecuing is about intense flavours and intense seasoning. Pick a couple of the following: seasoned, onion, garlic or celery salt. They are all flavour prints of barbecues. I want the salt to carry a flavour and do not recommend iodized, plain or rock salt. The next ingredient is for colour. Add 50g Paprika. Hungarian paprika is the best for flavour and colour. The final two ingredients are another balance between chilli powder and pepper. Add 2 tablespoons of each. Now you want to put your signature on the rub. Pick your three favourite spices adding half a teaspoon at a time. Remember you don't want any one spice to overpower the others. If you want some heat add a teaspoon of cayenne, jalapeno or other hot powder. Combine all the ingredients and blend well. Store in a cool dark place. To use the rub sprinkle the rub on like you would a heavy salt and pepper and work into the flesh with your hands. You are on you way to becoming a Barbecue King and you will certainly amaze and impress your friends at your next barbecue!