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Barbecue Circuit Rub


  • 1/4 cup packed dark brown sugar
  • 2 tablespoons hot smoked Spanish paprika
  • 1 tablespoon sweet Hungarian paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon fine-ground white pepper I skipped this ingredient, as I didn’t have any on hand
  • 1 tablespoon kosher salt Karmel prefers Morton’s
  • 2 teaspoons granulated garlic
  • 2 teaspoons onion powder
  • 1 teaspoon celery salt
  • 1/2 teaspoon cayenne pepper


  • Put all the ingredients into a wide mouth pint jar. Shake to combine (get a whisk in there to really mix it up). And that’s it.
  • It will keep for six months, as long as the jar is tightly sealed.


Barbecue Circuit Rub from "Soaked, Slathered and Seasoned" by Elizabeth Karmel