Captain's Dry Barbecue Rub

I was born and raised in Kansas City, arguably the barbecue capital in the states.  I've sampled some of the best of the bunch but keep coming back to Kansas City as the barbecue champion.  In a recent competition held locally, it was a square off between Memphis, Carolinas, Texas, and the fine people of Q39.  Needless to say, the ribs at Q39 took the judges by surprise and declared them the winner.  If you are even in Kansas City, you need to look them up.

So I've created a decent dry rub anyone can make and use.  It goes great on everything you would grill.  Try it out on some zucchini, onions, or even eggplant.

Ingredients

¼ cup granulated sugar

½ cup brown sugar

½ cup paprika

2 tsp chili powder

1 tsp cayenne pepper

½ cup kosher salt

2 tsp black pepper

1 tsp white pepper

2 tsp granulated garlic

1 tsp granulated onion

1 tsp nutmeg

1 tsp cumin

Combine all ingredients. Store in a dry area.

A buddy of mine asked why I use different types of sugars and peppers.  The reason, it adds a level of complexity to flavor.  Sometimes I will add a bit of local honey to change the sweetness a bit.  I've also tried playing with different paprikas but the result is too close to notice a change.

Roughly 8.5 hours at 225 after coming off the grill

So Labor day is coming up.  Time to get your grill things together and try out some rub.