RUB

RAICHLEN'S BASIC BARBECUE RUB

(bottom left)

Grilling guru Steven Raichlen says this blend is especially good with pork because it has an element of sweetness, but he also likes it on chicken and robust fish such as salmon. Those who prefer a spicier blend can substitute some (or all) hot paprika.

•  ¼ cup firmly packed brown sugar

•  ¼ cup sweet paprika

• 3 tablespoons pepper

• 3 tablespoons coarse salt

• 1 tablespoon hickory-smoked salt or more coarse salt

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons celery seeds

• 1 teaspoon cayenne pepper

Combine all ingredients in mixing bowl and stir to mix. Your hands work better than a spoon to break up any lumps of brown sugar. Store the rub in airtight jar away from heat or light; it will keep for up to 6 months. Makes 1 cup.

Source: Adapted from How to Grill by Steven Raichlen (Workman, $19.95) by the Orange County Register.

Per teaspoon: 8 calories (less than 1 percent from fat), 0 fat, 0 cholesterol, 0.2 g protein, 1.8 g

carbohydrates,

0 fiber, 550 mg

sodium.

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