- 3 tablespoons coarse salt (kosher or sea)
- 1 tablespoon dried thyme
- 2 tablespoons brown sugar
- 1 tablespoon dry mustard powder
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon hot smoked paprika
- 2 tablespoons coarsely ground pepper
Combine the ingredients in a bowl.
HOMEMADE BBQ SAUCE
Some like it hot, some sweet, some vinegary. The southern United States uses a vinegar-based sauce, Kansas City the more traditional red sauce. In general, a lighter one is best for chicken and a heavier sauce compliments the meaty flavour of ribs. After much experimentation, I've come up with one that gives you the best of both worlds: It has lots of flavour but isn't overly sweet. If you can find a chili powder called Mexican, use it – it's a little bit spicier than the usual. Brush on 10 minutes before you're finished the end of cooking, as the sugar will cause it to burn. Keeps refrigerated for one month.