Ingredients
- 3 cups paprika
- 2 cups sugar
- 2 cups garlic powder
- 1 cup salt
- 1 cup onion powder
- 1 cup seasoned salt (recommended: Lowery's)
- 1/2 cup chili powder
- 1/2 cup black pepper
- 1/2 cup Black Magic seasoning, recipe follows
Directions
Blend well, cover and store.
Remember the dry rub is as important to good BBQ as the sauce. When creating a dry rub you want to add seasonings that will add to the complexity of the flavor without being overpowering. Marlowe's BBQ sauce is sweet with subtle fruit undertones; this dry rub is spicy with a late burn. The 2 together combine with the smoke flavor of the meat to create 1 cohesive unit.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Marlowe's Black Magic:
- 2 cups onion powder
- 2 cups garlic powder
- 1 cup cayenne pepper
- 1/2 cup white pepper
- 1/2 cup black pepper
- 1 cup dried thyme
- 1 cup dried oregano
- 2 cups table salt
- 1 cup paprika
- 1 cup ground cumin
Blend well, cover and store.
Black Magic seasoning is an essential part of Southern cuisine and my kitchen is never without it. This seasoning adds extra kick as 1 of the components of Marlowe's BBQ dry rub, but it is also fabulous by itself.
Try spicing up your chicken or fish by adding a liberal amount of this seasoning before grilling or pan-frying.
Yield: 12 cups
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By rf7282
on August 20, 2011
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I just tried the rub on a Tri-Tip and some pork back ribs, all smoked with mesquite wood. I'm sorry, but as a stand alone means of seasoning, this rub didn't work too well for me. I think it would work better as a pre-seasoning for cooking with a sauce, and on a charcoal grill, not in a smoker.
By jimmythfish
on April 01, 2011
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We were in Memphis,03/15/11 heard of Marlowes on The Food network,Nice dry rub, great fixins,(sides,to the ppl from the north,lol,corn fritters were awesome,The owner was Super Nice,Great Atmosphere,Fast Service,, Will go again & again,,Jimmy & Pam Roanoke ,Va.
By nurserygirl
Forest Hill, LA
on September 28, 2010
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woosa42, from what i understand....the 1st rub is for beef & pork. The 2nd rub is for chicken and fish. I have used the 1st rub on ribs and it is delish!
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