Variations on this rub have appeared in each of my barbecue books. There are four basic ingredients— salt, black pepper, paprika and brown sugar— and by varying the proportions you can create an almost endless variety of flavors. For a spicier rub, use hot paprika instead of sweet paprika. You could also substitute granulated sugar, light brown sugar or Sucanat (powdered evaporated sugarcane juice) for the dark brown sugar. There isn’t a fish that swims, a bird that flies, or a beast that walks that wouldn’t benefit from this multipurpose rub.
1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper
Put the salt, brown sugar, paprika and pepper in a small bowl and stir to mix. (Your fingers actually work best for mixing the rub.) Store in an airtight jar away from heat and light; it will keep for at least 6 months. Makes about 3/4 cup.
