Pork butt, rubbed and ready to go

I’ve decided to move away from rubs that contain sugar, largely because they’re not that all-round (sugar starts burning at higher temperatures) and also because the sugar makes them stick to my grate, which means more cleanup.

Also, I’m sure I get enough sugar in me during an average week, so if I can do without it in rubs – great!

So why not try this good all-round rub with some kick to it, which goes well with chicken, pork, beef, and even fish. Just mix all this together.

Use a mortar and pestle or your electric coffee grinder to get everything pretty finely ground:

• 1 cup paprika powder
• 0,5 cups hot, smoky paprika powder (Spanish or Hungarian variety)
• 4 tbsp ground chili flakes
• 4 tbsp ground black pepper
• 1/2 cup celery salt
• 4 tbsp smoked sea salt
• 2 tbsp ground cumin
• 2 tbsp marjoram
• 2 tbsp onion flakes
• 2 tbsp garlic powder
• 2 tbsp dry mustard

Mix it all together and you’re ready to go! This recipe should make somewhere between 3-4 cups of rub, which should last you a couple of weeks or months, depending on how much you BBQ… Enjoy!