Here is Raichlen's interpretation of Kenton "Jake" Jacobs prize winning recipe for a rub for ribs, chicken, turkey, beef. He has won dozens of cook-offs, and his Boston restaurant belongs to the James Beard Foundation.
Jake's Boss Barbecue Rub
makes 2 cups
1 1/4 cups (packed) dark brown sugar
1/4 cup coarse salt (kosher or sea)
1/2 cup paprika
3 TB. dried parsley
3 TB. dried basil
2 TB. dried oregano
2 TB. dried thyme
2 TB. dried onion flakes
1 1/2 TB. dried Worcestershire sauce (optional)
1 1/2 TB. Lemon Pepper
1 TB. garlic powder
1 TB. MSG (optional)
1 tsp. ground allspice
1 tsp. ground cinnamon
Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a large jar, cover, and store away from heat and light. The rub will keep for several months.
Source: Barbecue Bible Sauces, Rubs and Marinades - Steven Raichlen
Jake's Boss Barbecue Rub
makes 2 cups
1 1/4 cups (packed) dark brown sugar
1/4 cup coarse salt (kosher or sea)
1/2 cup paprika
3 TB. dried parsley
3 TB. dried basil
2 TB. dried oregano
2 TB. dried thyme
2 TB. dried onion flakes
1 1/2 TB. dried Worcestershire sauce (optional)
1 1/2 TB. Lemon Pepper
1 TB. garlic powder
1 TB. MSG (optional)
1 tsp. ground allspice
1 tsp. ground cinnamon
Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a large jar, cover, and store away from heat and light. The rub will keep for several months.
Source: Barbecue Bible Sauces, Rubs and Marinades - Steven Raichlen