Paul Kirk’s Dry Rub

Name: Paul Kirk’s Dry Rub
Total time: PT0D0H0M
Yield: makes 3 Cups
Ingredients: 1 cup sugar; 1 ⁄ 4 cup seasoned salt, such as Lawry's; 1 ⁄ 4 cup garlic salt; 1 ⁄ 4 cup celery salt; 1 ⁄ 4 cup onion salt; 1 ⁄ 2 cup paprika; 3 tbsp. chili powder; 2 tbsp. freshly ground black pepper; 1 tbsp. lemon pepper; 2 tsp. ground sage; 1 tsp. dry mustard; 1 ⁄ 2 tsp. ground thyme; 1 ⁄ 2 tsp. cayenne

Serves
makes 3 Cups

Kansas City chef and "Baron of Barbecue" Paul Kirk, who gave us this recipe, told us that the anatomy of the dry rub consists of a balance of sugar and salt, with paprika added for color, chili powder for flavor, and a touch of mustard "just because." From there, it's up to you.

Ingredients

1 cup sugar
¹⁄₄ cup seasoned salt, such as Lawry's
¹⁄₄ cup garlic salt
¹⁄₄ cup celery salt
¹⁄₄ cup onion salt
¹⁄₂ cup paprika
3 tbsp. chili powder
2 tbsp. freshly ground black pepper
1 tbsp. lemon pepper
2 tsp. ground sage
1 tsp. dry mustard
¹⁄₂ tsp. ground thyme
¹⁄₂ tsp. cayenne

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Instructions

Step 1

Sift together sugar, seasoned salt, garlic salt, celery salt, onion salt, paprika, chili powder, black pepper, lemon pepper, sage, mustard, thyme, and cayenne into a bowl. Store in a jar. (When using, sprinkle onto, don't rub into, meat.)

Sift together sugar, seasoned salt, garlic salt, celery salt, onion salt, paprika, chili powder, black pepper, lemon pepper, sage, mustard, thyme, and cayenne into a bowl. Store in a jar. (When using, sprinkle onto, don't rub into, meat.)