BBQ 101 - Part 2

Last week, we published the first in a series based on information passed along from John Bucy in Idaho. He spoke of the importance of starting with a dry rub, and this recipe is one he came up with himself.

John recommends applying the rub generously to the meat at least a day ahead of cooking to allow the flavors to develop.

John's Dry Rub

3 T pepper
3 T salt
1/2 t sage
1/2 t marjoram
1/4 t curry
1/2 t thyme
1/2 t dry mustard
1/2 t oregano
1/2 t turmeric
1 T paprika
3 t garlic powder
1 t cumin
1-1/2 t onion powder
1/2 t celery salt
1 t crushed red pepper
1 T chili powder
1 t coriander
1 t brown sugar
1/2 t basil
1/2 t cayenne

With the herbs, I use what I have, either powdered, flakes or granules.