The "FOUR" Flavor Stages of Making a Dry Rub

Stage 1: Sweet/Salt - This stage is the beginning stage and should be a balance between the Salts used and Sugars. Usually this stage is made up of equals parts. I only use Kosher Salts in my rubs, for it is a truer flavor and has no additives. I sometimes will split between Kosher and equal parts of Seasoning Salt. For the Sugars I use Turbinado Sugar (Natural Sugar in the Raw).

Stage 2: Color - This stage is just that, you are adding color to the rub to define you deepness of reds in your rubs. I use Paprika and Chili Powder for my color stage. (I personally do not use Chili powder as my heat source, I use it more as a coloring agent.

Stage 3: Heat - Here is where you need to be careful, since this is where you can make your rubs too hot in heat degrees of flavor. I like to use, Black Pepper, Cayenne Pepper. I tend to stay away from white pepper, it clumps easier than most peppers because of it's fine grind.

Stage 4: Flavorings - This is the stage where you can add a lot of your own personal taste, I recommend in this stage to start out with Garlic and Onion Powder (not salts), they add a truer flavor again. I put Lemon Pepper in my flavoring stage (more lemony than pepper) from here it is a matter of taste. I like cumin, poultry seasoning, ground oregano, ground thyme, etc. Use your sense of smell and taste to your liking.

Always remember to only change one ingredient at a time, when testing, so that you know what item changed the flavor!

The standard rule to follow in making a rub is as follows: 4 parts - Stage 1, 2 parts Stage 2, 1 part Stage 3 and 1 part Stage 4!

Have fun with your rubs and enjoy yourself! 

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™