Spicy Dry Rub for BBQ

Emeril Lagasse makes a wonderful spice rub he calls “Emeril’s Essence.”  I love it, and I use it.  But often, I add or subtract stuff, depending on what I’m making.  I am posting here a spice rub that started out as his “Essence,” but I have altered it just a bit to fit my BBQ pork recipes.  It is very similar, but I have added some ground ginger and chili powder to the rub–just a wee bit.  And if you want it to be the best rub you’ve ever tasted, take the time to find the smoked paprika and chipotle chili powder.  They make the world of difference in the flavor.  You can use regular paprika and chili powder, but the rub won’t have the same flavor or the same kick.  Here it is:

Spice rub

  • 2 1/2 tablespoons smoked paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon light brown granulated brown sugar
  • 1 tablespoon fine-ground white pepper
  • 1tablespoon onion powder
  • 2 teaspoons cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground ginger
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Lancaster Food Styles highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on August 9, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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