The "long" Promised BBQ Rub

So my Rub (good on chicken too) that I use "every time" for burgers is from the famous Barbecue Bible - How to Grill  by Steven Raichlen.

Here is how I build my basic burger:

Two hamburger patties of good quality meat: add between the two a thin slice of Walla Walla Sweet onion and three pats of Seasoned herb butter.  mold the two patties into one (this maintains moistness to the max).

Then after searing each side add liberal amounts of the rub with a spoon: top with Chedder cheese and mozzarella - Wow!

The basic ingredients for the  rub mix:

• 1/4 cup Coarse Salt (Kosher or Sea)
• 1/4 cup Dark Brown Sugar
• 1/4 cup Sweet Paprika
• 2 tablespoons Freshly Ground Black Pepper

The actual recipe I use is as follows:

6 Tablespoons of dark ground coffee (fresh)

2 T of course Sea Salt

2 T of brown sugar (I often double this amount)

2 T of paprika

2 Teaspoons of freshly ground black pepper

2 t of garlic powder

2 t of onion powder

1 t of ground cumin

1 t of ground coriander

1 t of unsweetened cocoa powder (I often double this amount)

Mix with finger together in a bowl (watch that your brown sugar isn't lumpy when you add it); Extra flavor comes when you grind whole peppercorns, cumin, and coriander seeds yourself.  I use a high quality cocoa powder - NOTE:  These babies aren't good for your body - cut down your fat intake for 3 days before then use ALL the good tasting stuff and live it up (If you want to be really healthy use Buffalo burger and drop the herbed butter).  This rub is best on beef and pork - not bad on chicken that you are putting in a bun!  Enjoy!  This rub keeps for about 6 months in pantry.  I sprinkle about .5-1 tablespoon per burger.

Time-dated note:  We are doing a killer White Water Rafting trip and BBQ on Aug. 15, 2009, on the White Salmon (class 4 rapids) - email me if you want to have a blast (www.Brucea@livinghopechurch.com )