What relaxes you? Listening to soothing music? Enjoying some alone time? Taking a vacation? Getting a massage? Pouring a stiff cocktail?
To be honest, all of those things are relaxing to me, and not necessarily always in that order. And with the Fourth of July fast-approaching this week, relaxation is what we all want! For me, with my ever-growing list of aches and pains as each year passes, I have a confession as to how I try and bring about relaxation: I get a massage every two weeks. (Now before you think this is JUST about stress relief or I’m allowing myself too much pampering, remember my post about how a hug isn’t always a good thing. Not looking for pity, but that’s reality, folks). Luckily, my massage therapist is a miracle worker! She works magic with all my “issues”, and has me walking out of her studio relaxed, loose, and strangely enough, hungry at times. Maybe it’s the increase in circulation, the release of toxins, or just feeling like I can take on the world again, but by the time she’s finished with me I’m generally thinking about what to make for dinner. I don’t know why. I’m odd.
And right now, because it’s Summer, this time of year means time for ALL OF US to relax, enjoy the weather (if it cooperates), spend time with friends and family, and eat GREAT Summer food, right? That’s relaxing no matter how you look at it! So it’s fitting that my ode to “why I love my massage therapist” leads to rub downs of another sort. Get your mind out of the gutter–I’m talking about BBQ, baby!
Because my husband is the grill master, I’m the one making the rest of the meal, which I actually like to do. One of the things that I always make sure we have on hand as we head into grilling season is a cabinet-full of great spices and rubs. Sometimes a simple salt and pepper rub works wonders, but other times, something a little more complex is in order. Something sweet, something smoky, something with a little kick. Something like this fabulous Sweet & Smoky BBQ Rub from the all-time grilling god, Steven Raichlen.
If you’re not familiar with Raichlen’s books and PBS show (although I don’t know if new episodes run regularly anymore), he is, in my estimation, the original grilling god. He’s the guy that demystifyed the whole BBQ thing for those of us who had no idea what we were doing. He’s the guy who gave great tips, easy-to-understand explanations of why certain methods worked, as well as some super ideas for building flavor. From his book, The Barbeque Bible: Sauces, Rubs & Marinades, came what are now tried-and-true, regularly-used and reached for recipes that result in tasty morsels from the grill.
So stand back and get ready to make this recipe by the mason jar, bucket, and car load. You too, may become addicted to a good rub down.
*Oh, and a quick update: we got to meet and eat with Steven Raichlen last month! Yay us! Not the best picture in the world, but I’m considering it evidence. Now our beloved cookbook is signed by the master himself. Color me star-struck!
| Servings | Prep Time |
| 2 1/2 cups | 20 minutes |
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We've tried many, many things in this well-loved book, but the one that is dog-earred, sauce-stained, and bookmarked most is his Kansas City Sweet & Smoky Rub. I want to give full credit where due because while I am known for changing up recipes, this one just never needed any alterations in our minds. The depth of flavor in the various ingredients makes it truly unique. I make it by the bowlful, and store it for use on everything from chicken to pork, to vegetables.
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- 2/3 cup packed light bro
- 2/3 cup granulated sugar
- 1/2 cup paprika
- 1/4 cup seasoned salt (like Lawry's or other season-all)
- 1/4 cup smoked kosher salt (see recipe notes for more on smoked salt)
- 1/4 cup onion powder
- 1/4 cup celery salt
- 2 tbsp. freshly ground black pepper
- 2 tbsp. pure chili powder (not a blend)
- 2 tsp. mustard powder
- 1 tsp. poultry seasoning
- 1 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1/2 tsp. cayenne pepper
- Since this is a lot of ingredients, I highly recommend getting all of the spices out and assembled before you begin. It will make the process go a LOT faster and easier.
- Add all of the ingredients to a large bowl.
- Mix thoroughly, making sure to break up any small pieces of brown sugar that may have clumped together.
- Store in an airtight container for up to 4 months, but I don't think it's going to last that long!
- When using, spread liberally on whatever meat you are prepping for the grill. Pork is our go-to with this rub, but it is delicious on chicken, beef, or just about any protein you can get your hands on.
- Grill meat to your desired done-ness, and enjoy the smoky and sweet flavors that tease your taste buds!
NOTE ON SMOKED SALT: If you don't happen to be one of those people who keeps smoked salts on hand (although I applaud you if you are!), making smoked salt is super easy. Mix the 1/4 cup of kosher salt with 1 tbsp. of liquid smoke. We keep both mesquite and hickory on hand, but mesquite is our smoke of choice for this particular recipe. Mix the liquid smoke into the salt with your fingers (this really is the best way to get it fully incorporated), and ta-da! You have smoked salt!
This rub is so good that we have had many friends ask us for the recipe. In fact, when we moved away from Texas many moons ago (the first time, 'cause we're back again!), at our going away party we actually gave out small mason jars of the rub with the recipe attached so that folks would remember us. Such a fun way to share the BBQ wealth, and do so in a way that keeps on giving. Everybody wins!
I love making my own rubs! Why buy the stuff from the store when you more than likely have all the ingredients in your pantry?
This looks like a seriously tasty rub! It would make a fun little gift for summer birthdays as well!
Oh, yes – this sounds like a mighty tasty rub! I think rubs and spice blends are a grill masters best friend…and totally agree on Raichlen – he’s fantastic.
He is a god in our house. LOL In fact, my super secret BBQ sauce that I’ve doctored and tweaked to perfection is from a base recipe in this book. Yummy stuff!
This looks like a seriously tasty rub! I love all these spices!