Captain's Quarters Inn Rib Rubs

Last year, we went to the Captain's Quarters Inn in Edenton, NC for a Rib University Class and B&B stay.  It was great fun, and we learned a lot of great grilling tips and tricks. Award-winning pit master and inn co-owner, Don Pariseau, helped us prepare our own rack of ribs, St. Louis style, using in-house rubs.

Below are some of the recipe mixes he recommended.  I just found the handout he gave us--splattered, folded, ripped, and otherwise well-loved--in the coffee bar where all our mugs are stored. I'm sure there would be great grief if it were ever permanently lost, so I'm reproducing it here for posterity's sake.

DPQ Carolina Rib Rub

2 1/4 tsp. paprika
1/4 C. brown sugar
4 tsp. garlic salt
2 tsp. salt
1 tsp. celery salt
4 tsp. chili powder
1 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
1/4 tsp. cumin
1/4 tsp. cinnamon


DPQ Lucky 13

3 Tbsp. paprika
1/4 C. brown sugar
1 1/4 tsp. black pepper
2 1/2 Tbsp. salt
2 tsp. lemon pepper
3 tsp. garlic salt
5 tsp. dry mustard
3 tsp. ground cumin
2 tsp. chili powder
1 tsp. cayenne pepper
1/2 lemon peel
1/2 orange peel
1 tsp. smoked paprika


DPQ BBQ Rub
www.penzeys.com

1/4 C. Penzeys Northwoods Fire
(blend of salt, paprika, black pepper, garlic, chipotle pepper, rosemary, thyme, cayenne)
2 tsp. Penzeys Bangkok Blend
(blend of ancho chili, garlic, ginger, black pepper, lemon grass, paprika, basil, cilantro)
1/4 tsp. arbol chili
1/2 Tbsp. ground orange rind
1/2 tsp. salt


RUB Co. Original
www.therubco.com

(Original is a blend of salt, paprika, onion, spices, garlic powder, red pepper.)
Mix half and half with turbinado sugar.


Weber KC Style BBQ Rub

(Kansas City Style is a blend of turbinado sugar, salt, chili pepper, dehydrated onion, dehyrdrated garlic, spices, paprika, red pepper, and "other stuff".)

Another valuable resource for BBQ equipment is www.thebbqguru.com