All-Purpose BBQ Rub

We wanted a dry spice rub for grilling and barbecue that was suitable for a wide range of meat and poultry. Here’s what we discovered:

Test Kitchen Discoveries

• Use a blend of brown sugar and paprika to serve as the base for the rub. The sweet flavor and vibrant color lent by each lays the perfect base for a variety of other flavors and tempers the spiciness.
• Use onion and garlic powders to add deep flavor. Fresh garlic tends to burn and turn bitter.
• Build spiciness with a three-pronged attack: dry mustard, black pepper, and cayenne.