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      RECIPE TITLE "ALL-PURPOSE BARBECUE RUB"
    Recipe excerpted from Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill by Steven Raichlen
    © Copyright 2002 by Steven Raichlen, All rights reserved.

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yields Makes about 3/4 cup  time--difficulty very easy

    Variations on this rub have appeared in each of my barbecue books. There are four basic ingredients-salt, black pepper, paprika, and brown sugar-and by varying the proportions you can create an almost endless variety of flavors. For a spicier rub use hot paprika instead of sweet paprika. You could also substitute granulated sugar, light brown sugar, or Sucanat (powdered evaporated sugarcane juice) for the dark brown sugar. There isn't a fish that swims, a bird that flies, or a beast that walks that wouldn't benefit from a generous sprinkling of this multipurpose rub.

      RECIPE INGREDIENTS

    1/4 cup coarse salt (kosher or sea)
    1/4 cup dark brown sugar
    1/4 cup sweet paprika
    2 tablespoons freshly ground black pepper

      RECIPE METHOD

    Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)

    Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.

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