You are here: Home » Recipes » Barbecue Rub #67 Barbecue Rub #67 Recipe by Our Cookbook Collection Yield 1/2 cups This one is a great all-around rub for the new barbecue cook because it’s good on just about everything. PrintEmail “After a lot of years of making barbecue rubs, I’ve used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. “ Ingredients 1/2 cup Sugar in the Raw1/2 cup kosher salt3 tablespoons chili powder3 tablespoons paprika1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon black pepper1/2 teaspoon lemon pepper1/2 teaspoon ground coffee1/4 teaspoon cayenne pepper Instructions Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months. Makes about 1 1/2 cups Recipe reprinted with permission from Ray “Dr. BBW” Lampe’s Slow Fire: The Beginner’s Guide to Barbecue (Chronicle, 2012).