Barbecue Spice

Name: Barbecue Spice
Total time: PT0D0H0M
Yield: makes 1/2 cup
Ingredients: 2 large cloves garlic, peeled and finely chopped; 1 ⁄ 4 cup ground chile, such as ancho, New Mexico, or guajillo, or paprika; 4 tsp. salt; 2 tsp. freshly ground black pepper; 2 tsp. sugar; 2 tsp. dried oregano, preferably Mexican; 1 tsp. dried thyme

Serves
makes 1/2 cup

Hickory House used Cain's barbecue spice blend, no longer made, as its dry rub. This recipe is author Bayless's interpretation of that now unobtainable product.

Ingredients

2 large cloves garlic, peeled and finely chopped
¹⁄₄ cup ground chile, such as ancho, New Mexico, or guajillo, or paprika
4 tsp. salt
2 tsp. freshly ground black pepper
2 tsp. sugar
2 tsp. dried oregano, preferably Mexican
1 tsp. dried thyme

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Instructions

Step 1

Put garlic, ground chile, salt, pepper, sugar, oregano, and thyme into a small bowl. Stir well, making sure garlic is thoroughly combined. If not using spice mix right away, store in a small clean jar, tightly sealed, in the refrigerator for up to 1 month.

Put garlic, ground chile, salt, pepper, sugar, oregano, and thyme into a small bowl. Stir well, making sure garlic is thoroughly combined. If not using spice mix right away, store in a small clean jar, tightly sealed, in the refrigerator for up to 1 month.