Homemade Dry Rubs and the Dry Rub Paradox

If you've done any serious channel surfing lately, especially the foodie channels,you've probably noticed the same thing I have…it's all barbecue, all the time.

There are two common themes in all these shows; whichever town they're in, has "the best barbecue in the country," and if your dry rub is good, "you don't even need a sauce."

This video recipe for a basic barbecue dry rub, features my favorite all-purpose formula.

I really like this recipe because it works nicely on chicken, pork, beef, vegetables, and even salmon or tuna steaks. Of course, half the fun of making your own rubs is playing around with different spice blends, so I hope you'll use this video recipe as a just a starting point.

There are countless commercial rubs out there, but I can't see paying twice the price, and using something that is most likely made using the least expensive ingredients available, when blending you own is so fast and fun. Once you have your homemade rub in a tub, you may be surprised to learn that, paradoxically, it should be sprinkled on, and not rubbed. Why? Clumpification! Enjoy.

Click here for ingredients and transcript