Andy's Rub
"Andy was a student who didn't follow my instructions for developing a rub, and he ended up with the best ribs of all in a class of 22 students." says Paul Kirk
1 cup cane sugar
1/2 cup seasoned salt
3 TB. garlic salt
3 TB. celery salt
2 TB. onion salt
1/3 cup paprika
2 TB. black pepper
1 TB. lemon pepper
1 tsp. ground celery seed
1 tsp. dry mustard powder
1 tsp. ground thyme
1/2 tsp. ground allspice
1/2 tsp. cayenne
1/2 tsp. dried chives
Combine all of the ingredients except the chives in a sifter, and sift to blend. Crumble the chives into tiny pieces, and mix in well. Store in an airtight jar in the refrigerator for 2 to 3 weeks or in the freezer for up to 6 months. Sprinkle in on the ribs heavily and cook over indirect heat. Makes 2 1/2 cups.
Source: Paul Kirk's Championship Barbecue Sauces - pub. 1998
"Andy was a student who didn't follow my instructions for developing a rub, and he ended up with the best ribs of all in a class of 22 students." says Paul Kirk
1 cup cane sugar
1/2 cup seasoned salt
3 TB. garlic salt
3 TB. celery salt
2 TB. onion salt
1/3 cup paprika
2 TB. black pepper
1 TB. lemon pepper
1 tsp. ground celery seed
1 tsp. dry mustard powder
1 tsp. ground thyme
1/2 tsp. ground allspice
1/2 tsp. cayenne
1/2 tsp. dried chives
Combine all of the ingredients except the chives in a sifter, and sift to blend. Crumble the chives into tiny pieces, and mix in well. Store in an airtight jar in the refrigerator for 2 to 3 weeks or in the freezer for up to 6 months. Sprinkle in on the ribs heavily and cook over indirect heat. Makes 2 1/2 cups.
Source: Paul Kirk's Championship Barbecue Sauces - pub. 1998