By TULSA TO DO on Jun 28, 2011, at 4:15 PM Updated on 6/28 at 4:15 PM
TASTE
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It starts with a rub.
When you're cooking barbecue, low and slow on your smoker, you start by patting the meat with a rub. Intense, highly seasoned rubs make for better barbecue.
That's the word from Myron Mixon's new book "Smokin' with Myron Mixon." In Wednesday's Scene section, you'll find his basic chicken rub. It's the basis for his award-winning and much-praised barbecued chicken.
Here's another one of his rub recipes, this for a basic rub that can be used on anything from ribs to brisket.
Basic Barbecue Rub
Makes 3 cups
1 cup (packed) light brown sugar
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1. In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.
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