Barbecue Party Guide

Low and slow is the name of the game. No matter what you’re cooking―whether it’s beef, pork, or poultry―our tips will have you serving up ’cue like a pro.

Create a Signature Dry Rub

Follow this simple, four-step method to create your own signature dry rub.

Article by Scott Jones

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Step 3: Transition Spices

Transition spices unite the rub’s sugars, salts, and peppers. These spices are not as dominant as other spices, so they can be added with a heavier hand.
Chili powder―Has a pungent earthy flavor. Use with beef, lamb, pork, and wild game.
Cumin―Aromatic with a nutty, light peppery flavor. Use with beef, poultry, fish, pork, and seafood.
Paprika―Hungarian paprika has a deeper, heartier flavor, while Spanish paprika has a milder flavor. Use with beef, poultry, fish, pork, and seafood.

pictured Potato Salad Dry Rub