Raichlen’s Four-by-Four BBQ Rub

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Prep Time:

5 minutes

Number of Servings:

Makes 1 cup

Recipe Source:

The Brisket Chronicles by Steven Raichlen ($19.95, Workman, 2019)

Ingredients

¹⁄₄ cup salt (coarse, fine, kosher, sea, smoked, etc.)
¹⁄₄ cup pepper (cracked, coarse, fine, black, white, green, rainbow, etc.)
¹⁄₄ cup paprika (sweet, hot, or pimentón)
¹⁄₄ cup sugar (dark brown, light brown, maple, granulated, or Sucanat)

Optional Flavorings

1 Tbsp granulated garlic
1 Tbsp granulated onion
1 tsp celery seed

Directions

Combine all ingredients in a bowl and mix, breaking up any lumps in the sugar with your fingers.
Raichlen’s Rub will keep, in a sealed jar away from heat or light, for several weeks.

Notes

One cup of rub is enough for 16 to 20 pounds of meat.
A four-by-four rub requires only 4 basic ingredients in equal proportions:
- salt
- pepper
- paprika
- sugar

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Contributor

Steven Raichlen

Author, journalist, lecturer, and TV host Steven Raichlen is the man who launched the barbecue revolution.

His 32 books include the international blockbusters The Barbecue Bible, How to Grill and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing).