#1 Requested recipe! Basic BBQ Rub recipe

Number 1 requested recipe!

Gary House prepares the number 1 requested recipe on the Cooking Everything Outdoors show – Steve Raichlen’s Basic BBQ rub! Seriously simple to make for the first time rub makers and oh so delicious!

Rib rub

1/2 cup sea salt
3/4 cup brown sugar
1/2 cup paprika
3 tbs coarse ground black pepper
2 tbs garlic powder
4 tbs dried onion flakes
1 tsp cayenne pepper
1 tsp celery

This is the rub recipe I use on my “World’s Best Dutch oven Ribs” video:

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Questions? Comments? Email Gary: info@cooking-outdoors.com

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Comment (38)

  1. Not a lot of fluff and intro sequence!(yay) and he is clear that this is his opinion and his thoughts,..as opposed to those that say "THIS IS THE BEST IN THE WORLD!! Thinking that their opinion is the be all and end all. thank you! going to try it out!

  2. Gary, so far everything I tried from your channel turned out great, I trust this rub is going to be great, I am going to give it a try and give a feedback on it.

  3. I cold smoked the first batch of rub for about 2 hours. Then let it cool and popped it back into the jar. Apart from adding a great smoky flavour the smoking also seemed to intensify the impact of the paprika to a large degree. Great rub and has now become my go to rub. (I occasionally halve the salt though.) Thanks – great video.

  4. Hi can I substitute celery seed with celery salt? If so how much? also I don't have onion flakes but I do have onion powder. How much should I use of the powder instead of salt?
    Thanks!

  5. I have used this recipe a few times but I perfected them for the 4th. I adjusted the cayenne pepper and brown sugar a bit for more sweet heat. Everyone was complimenting me on how they loved the ribs (which by the way I cooked slow for a couple of hours over charcoal)

  6. I just try it it was so delicious I would recomen it but I just measure for one time but it still was so delicious I try to stay away from cooking because the food comes out better than restaurant and gains me weight Thank you

  7. hello Gary,
    thanks a lot for sharing this recipe. Made it a few days ago and today used it on some chickenwings and a few pieces of porc.
    It tasted great, but next batch is going to get bit more cayennepepper.
    Had the neighbor try some chicken and porc. I now have only half a jar left. He loved it as well.
    So thanks again for sharing.

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