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Virgil's dry rub recipe: It's good on just about anything grilled

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"Every pitmaster has his own special rub recipe and this is ours (well one of them, anyway). It combines a real nice base of sweetness cut through with some fire to keep things interesting. The great thing about this rub is that it lets the flavor of the food come through, accenting rather than overpowering. We find that it's an ideal rub for just about any food you might cook on a grill, and can even liven up pan-roasted dishes like pork loin."

Neal Corman


  • 2 ½ c sweet paprika
  • 1 c granulated sugar
  • ½ c Texas-style chili powder
  • ½ c minced onion
  • ½ c granulated garlic
  • ¼ c dried parsley flakes
  • ¼ c + 2 T kosher salt


1. In a medium bowl, combine all of the ingredients and whisk together until completely incorporated. Transfer to a covered bowl with a tight-fitting lid. Store in a cool, dry place.

From "Virgil's Barbecue Road Trip Cookbook" by Neal Corman with Chris Peterson. Copyright (c) 2014 by Times Square Barbecue, Inc. Printed by permission of St. Martin's Press.



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