Master of BBQ

september 2007

Master of BBQ

by Tamar Haspel

Give this recipe a try.

All-Purpose Dry Rub

Cooking may not be rocket science, but there is one branch that gives out advanced degrees—barbecue. Chris Lilly earned his MBBQ (Master’s of Barbecue) and reached the rank of pitmaster. By day, you’ll find him overseeing the cookers at Big Bob Gibson Bar-B-Q in Decatur, Ala. In his spare time, he wins barbecue championships with his pulled pork.

Lilly spent years in the charcoal mines to reach the top of the profession, but you can graduate to pitmaster of your own backyard by learning a few basics, one of which is spice rubs. “Adding flavor, even if it’s as basic as salt, pepper and garlic, is a barbecue tradition,” says Lilly. His All-Purpose Dry Rub is great on everything, including ribs.


All-Purpose Dry Rub

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salt , pepper , dry , rub , garlic
Ingredients
¼ cup dark brown sugar
½ cup white sugar
1/3 cup garlic salt
1/3 cup kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
¼ cup paprika
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin

Instructions
1. Mix together all ingredients and store in a sealed jar.

Recipe by Chris Lilly, "Master of BBQ," September 2007.

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