Championship BBQ Rub

Ok, I had to wrestle this one from my husband's crinkled, dog-eared, often immitated, never duplicated (well, actually we often copy the pages so he doesn't get them sticky w/ BBQ sauce)...favorite BBQ book of all time: Barbecue Secrets: Unbeatable Recipes, Tips and Tricks from a Barbecue Champion by Ronnie Shewchuk. 

This rub has soooo many applications.  We've used it for every sort of chicken, whole, wings, breasts, you name it.  We've used it for pork chops.  Steaks.  On burgers.  Its just an amazing staple rub to have on hand.  And to give as gifts.  Yes gifts.  As in people will wonder what exactly makes the food SO good, can I please have some, I will love you forever.

Which is why, to bring this full circle, I had to make a few promises to Nick, in order for him to allow me to "release" his favorite rub.  He even wanted me to change one ingredient in the list, just to make it a *little* bit different.  Um, no.  Its published in a book, you did not dream it up - I will share it with whoever wants a copy of this TO DIE FOR BBQ Rub.  So without further ado, here's an amazing all-purpose BBQ rub...

Championship BBQ Rub
 
Here's what we used:
 
1/3 cup black pepper

1/4 cup celery salt
1/3 cup chili powder
1/4 cup garlic salt
1/4 cup onion salt
1/3 cup paprika
1 cup sugar
1/4 cup Tony Chachere's (or other cajun seasoning mix)

Here's what we did:

Simply combine all ingredients in a mixing bowl, and then store in an air tight container.  This keeps well for 4-6 months...until it runs out.  We make several batches a year and then use as needed until its gone.  And we give a lot away...usually after a BBQ.

One great, easy way to apply this is to take your protein, brush with a thin layer of Yellow Mustard, and then sprinkle an even layer of BBQ Rub on top.  *Oops, that's another BBQ Secret*.