Seven-Spice Dry Rub

This recipe appeared in the April 2005 issue of Food & Wine magazine. It accompanied an article about Adam Perry Lang, a French-trained chef who spent a decade working in some of the best restaurants in NYC, then turned his attention to American regional cuisine and spent more than a year traveling the country, visiting countless barbecue restaurants, judging at the American Royal Barbecue competition, etc., and eventually opening Daisy May's BBQ USA in Manhattan.

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Seven-Spice Dry Rub

1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 Tablespoon freshly ground black pepper
2 teaspoons Old Bay Seasoning
1/2 teaspoon ground ginger

Combine all ingredients. Use on all types of meat. For heartier meats like beef or lamb, feel free to add more chili powder or black pepper.

Looks interesting. The onion and garlic must be in the old bay.

For any of the old hands or old bay experts...what is old bay similar too or taste like...seen it but never tried it.

From the McCormick Web site, the ingredients list for Old Bay Seasoning:

CELERY SALT (SALT, CELERY SEED), SPICES (INCLUDING MUSTARD, RED PEPPER, BLACK PEPPER, BAY [LAUREL] LEAVES, CLOVES, ALLSPICE [PIMENTO], GINGER, MACE, CARDAMOM, CINNAMON), AND PAPRIKA.

No onion or garlic!

Regards,
Chris