Barbecue Spice

Christopher Hirsheimer

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.

Barbecue Spice
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.
Yield: makes 1/2 cup

Ingredients

  • 2 large cloves garlic, peeled and finely chopped
  • 14 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

Instructions

  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.