Barbecue Rub #67

  • Yield: 1/2 cups

“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. “


1/2cup Sugar in the Raw
1/2cup kosher salt
3tablespoons chili powder
3tablespoons paprika
1teaspoon garlic powder
1teaspoon onion powder
1/2teaspoon black pepper
1/2teaspoon lemon pepper
1/2teaspoon ground coffee
1/4teaspoon cayenne pepper


  1. 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).