What you need
- 1 cup paprika
- 1 cup light brown sugar
- 1⁄2 cup salt
- 1⁄4 cup ground black pepper
- 1⁄4 cup garlic powder
- 1⁄4 cup ground mustard
- 1⁄4 cup chili powder
- 1 tablespoon onion powder
- 2 tablespoons cayenne pepper
Instructions
In a bowl, mix all the ingredients together well with a whisk or with gloved hands. Toss generously on any barbecue you cook, except the whole hog. Any remaining rub can be stored in a sealed container in a cool, dry place for several months.
With more than 70 years of hog-grilling history, the pitmasters at Sam Jones BBQ and its predecessor, the Skylight Inn, have seasoned more than their fair share of whole hogs — but mostly with just salt, and never a rub. That all changed, however, when Sam Jones BBQ opened in 2015, and the kitchen needed a great all-purpose seasoning for chicken, turkey and ribs.
(Ten Speed Press/Denny Cuthbert)
To that end, Sam Jones himself requested the recipe for "Rub Potion Number Swine," a seasoning blend developed by one of his crew members, Michael Letchworth.