BBQ Rub

So if you didn't know I am big into cooking. I have been doing it for about a decade 5-6 nights a week and seriously, I love it more than everything (except you babycakes you're my whole world). My favorite method of cooking is, by far, barbecuing. There is nothing like cooking meat with fire. I have been experimenting for years and have determined the only way to barbecue is slow and low. Much like the Beastie Boys I am a fan of this method and it is in fact the tempo.

When you are going to be cooking something for 3-12 hours you are going to need a good rub to not only seal in the moisture but to make a good bark on the outside of whatever you are cooking. Here is my personal favorite that I have been working on for a while let me know what you think. It makes quit a bit so you should be set for a bit.

Christian's All Around Dry Rub
1 Cup - Kosher Salt
1/2 Cup - Pepper (preferably course ground)
1/2 Cup - Granulated Garlic
1 Cup - Brown Sugar or Turbinado Sugar
1/4 Cup - Paprika
1/4 Cup - Onion Powder
1/4 Cup - Chili Powder
2 TBS - Ground Mustard (the Asian stuff is the best)
2 TBS - Oregano
2 TBS - Celery Seed
2 TBS - Ground Ginger
1/4 Cup - Cumin
1 - 3 TBS - Cayenne Pepper (depending on how hot you like it)
2 TSB - Ground Coriander
1 TSB - Ground Tumeric

I use this on pretty much everything I put on the barbeque and it works pretty good for me. Let me know what you think and if you have any questions.