Ordering and Keeping Spices
I typically order my spices in the spring and only purchase small amounts (as opposed to the Costco bulk spices) in order to preserve freshness. In the spring I will make up several different types of seasonings to use during the summer and early fall. A basic BBQ chicken rub is one of those I make up fresh every year.
A Word on Salt
When I make rubs or use salt, I prefer to use Diamond Crystal Kosher Salt. This brand does not contain anti-caking ingredients which you can see if you try to use Morton Kosher Salt for pickling. The pickling solution will turn cloudy. While it may not hurt you or change the flavor much, it will alter the aesthetics. Still, I like to use ingredients without all the additives. For an upscale salt or finishing salt, I prefer Maldon Sea Salt which can be easily found in most grocery stores. If you have never used Maldon Sea Salt to finish a steak or other grilled or smoked meat, you don’t know what you are missing. Nearly all upscale steakhouses use this or something similar (Murray River Pink Salt Flakes) to give their steaks extra pop.
Sunset & Sewanee Basic Chicken/Pork BBQ Rub
- 1/2 cup kosher salt
- 2/3 cup paprika, sweet Can use Smoked Paprika or Hot Paprika
- 2/3 cup sugar, granulated
- 2/3 cup sugar, brown packed
- 1 tbsp mustard, ground
- 2 tsp chile, powder mild or hot
- 2 tsp cumin, ground
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp cayenne, ground
- 1 tsp pepper, white ground
- 1 tsp pepper, black table grind
- 3/4 tsp celery seed
- 1 pinch clove, ground
- Place all of the ingredients into a food processor. Run the processor for about 30 seconds, until all ingredients are thoroughly combined. Store in an airtight jar or Ziploc until needed.