Kalamazoo K-SMOKE-36, Use And Care Manual, Page: 29 / 64

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Not-So-Basic Barbecue Rub
This aromatic barbecue rub combines sweet and savory with a surprising finish of cinnamon
and allspice. The recipe omits some of the usual suspects, such as onion, garlic and thyme in
favor of these earthy flavors more commonly associated with non-barbecue dishes. Great on
ribs and other flavorful meats.
Basic Barbecue Rub
We’ve heard from many outdoor cooking enthusiasts how much they love our Not-So-Basic
Barbecue Rub recipe over the years. While its unique flavor profile bucks convention, our
Basic Barbecue Rub recipe enthusiastically embraces classic ingredients. We’re certain you’ll
love it too. Starting with minced dried onion and garlic flakes packs in more flavor than their
powdered counterparts. The larger crystals typical of turbinado sugar adds texture. This rub
is quite versatile, excellent for barbecue pork, chicken or beef.
Yields 1+ Cup
1/4 cup kosher salt
1/4 cup natural brown sugar
1/4 cup demerara or turbinado sugar
1 tablespoon smoked paprika
2 teaspoons ground cinnamon
1 1/2 teaspoons chipotle chile
powder
1 1/2 teaspoons grated nutmeg
1 teaspoon ground allspice
1 teaspoon freshly ground black
pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cloves
Directions
Combine all ingredients. Store in an airtight container until ready for
use.
Use straight (sparingly) for intense flavor, or mix with equal parts light
brown sugar for a more mellow and sweet profile.
Directions
Grind the garlic flakes and dried onion in a spice grinder. Combine
with the other ingredients.
Keep extra rub refrigerated in a sealed container.
Yields 1 1/2 Cups
1 tablespoon garlic flakes
1 tablespoon minced dried onion
3 tablespoons light brown sugar
3 tablespoons turbinado sugar
3 tablespoons kosher salt
1 tablespoon sweet paprika
1 tablespoon coarsely ground black
pepper
1 teaspoon chipotle powder
1/2 teaspoon ground cayenne pepper