Omar & Craig’s Barbecue Seasoning

Cuisine Type: 
American
Serves: 
5 pounds

Craig Mombert, executive chef, Vail Commons, Davidson College, Davidson, N.C., says the barbecue seasoning has the right amount of sweet with heat. He says his team played with the seasoning for a bit to come up with a flavor that complements the meat. He added ground espresso beans to the rub to give it some color and to balance the sweet with a touch of bitter. The department use the seasoning for our barbecued chicken and ribs.
 

Ingredients

2 lb. granulated cane sugar
12 tbsp. kosher salt
4 oz. dark chili powder
4 oz. smoked paprika
4 oz. granulated garlic
21⁄2 oz. ground black pepper
3 oz. ground ancho chili spice
2 oz. instant espresso powder
1 lb. light brown sugar
2 oz. dry mustard
4 oz. ground cumin

Steps

1. Combine all ingredients, mix well. Store in airtight container.

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