This is for those of you who need or want a great basic all-around barbeque seasoning (or "rub"). This is also a great base recipe for creating your own signature seasoning.

It's key to remember that any seasoning is only as good as its ingredients. Quality fresh ingredients are what separates a great rub from the pack. Buy the best you can find and you will be amazed at the difference. For outstanding spices I strongly recommend World Spice Merchants.

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INGREDIENTS

1 c Sea salt medium fine ; (no table salt please)
1/2 c Unrefined evaporated cane sugar ; (no table sugar please)
1/2 c Dark brown sugar ; dried (instructions below)
2 Tbs Sweet Hungarian paprika (the real deal ; please)
2 Tbs Chili powder
2 Tbs Granulated onion ; (not onion "powder")
2 Tbs Dry mustard ; (I prefer Colman's)
1 Tbs Granulated garlic ; (not garlic "powder")
2 tsp Black pepper ; ground fresh (I use a separate coffee grinder for spices)
2 tsp Celery salt
2 tsp Ground ginger
1 tsp Ground cayenne

Recipe

INSTRUCTIONS

Preheat your oven to 170°.

Pour the sea salt and dark brown sugar on a large sheet pan, mix well, and spread the mixture evenly over the entire pan.

Bake the salt/sugar mixture 60 minutes, or until the sugar is very dry.

Notes: Drying the sugar prevents clumping and ensures an even distribution in the final product. Drying it with the salt helps prevent the sugar from becoming a solid sheet. It's happened to me, and it's bad. That's how I developed this method.

Combine the remaining ingredients in a large mixing bowl.

When the sugar is dry, remove the pan from the oven and let cool. Once cool, grind the mixture well in the pan by rolling it with a rolling pin. Do this several times in alternating directions.

Sift the salt/sugar mixture into the mixing bowl. I use a fine mesh strainer and a pestle to break it up further. Toss out any rock-like clumps.

Mix all the ingredients very well (I use a large whisk) and store in an airtight container

NOTES

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All-Purpose BBQ Seasoning

1 c Sea salt medium fine  (no table salt please)
1/2 c Unrefined evaporated cane sugar  (no table sugar please)
1/2 c Dark brown sugar dried (instructions below)
2 Tbs Sweet Hungarian paprika (the real deal please)
2 Tbs Chili powder  
2 Tbs Granulated onion  (not onion "powder")
2 Tbs Dry mustard  (I prefer Colman's)
1 Tbs Granulated garlic  (not garlic "powder")
2 tsp Black pepper ground fresh (I use a separate coffee grinder for spices)
2 tsp Celery salt 
2 tsp Ground ginger 
1 tsp Ground cayenne

Preheat your oven to 170°.

Pour the sea salt and dark brown sugar on a large sheet pan, mix well, and spread the mixture evenly over the entire pan.

Bake the salt/sugar mixture 60 minutes, or until the sugar is very dry.

Combine the remaining ingredients in a large mixing bowl.

When the sugar is dry, remove the pan from the oven and let cool. Once cool, grind the mixture well in the pan by rolling it with a rolling pin. Do this several times in alternating directions.

Sift the salt/sugar mixture into the mixing bowl. I use a fine mesh strainer and a pestle to break it up further. Toss out any rock-like clumps.

Mix all the ingredients very well (I use a large whisk) and store in an airtight container

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (179g)
Recipe Makes: 1 Serving

Calories: 678
Calories from Fat: 79 (12%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 131.4mg		5 %
Potassium 879.7mg		23 %
Total Carbohydrate 149g		44 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 139.5g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 678

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