Skip to main content
  1. Leisure
  2. Food & Drink
  3. Food & Recipes

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

See also

"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

Ingredients

  • 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

Directions

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.

Advertisement

Leisure

  • Small towns hold treasures
    Small towns and their communities hold treasures and precious memories
    Camera
    16 Photos
  • Migis Lodge
    Migis Lodge is in South Casco, Maine is not the standard lakeside summer resort
    Camera
    15 Photos
  • Henry Street
    Venerable winemaker Henry Street no longer tends his grapes
    Camera
    5 Photos
  • Amazing roadside art
    Americana art was first seen painted on the roofs of barns across our country
    Camera
    5 Photos
  • Hawaiian style kalua turkey
    Try quick cooking Hawaiian style kalua turkey and cabbage in a pressure cooker
    Camera
    6 Photos
  • Susan Ruth
    Seattle native Susan Ruth is back with her first new LP in ten years
    Camera
    5 Photos