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Neely’s Barbecue Rub

Remember to start with fresh spices for that sweet, savory, and spicy balance.

Recipe information

  • Yield

    makes about 2 1/2 cups

Ingredients

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Preparation

  1. Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.

Image may contain: Pat Neely, Human, Person, Food, Meal, Restaurant, Cafeteria, and Buffet
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
TagsSouthernAmericanPaprikaHerbs & SpicesDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadJuneteenthCookbooks
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