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.)