Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

It's not so much the constituents of the rub that twist my nips, but that fact that a recipe doesn't list the constituents themselves.

Any recipe that says "use this [commercially available] whatever" can get in the sea with the beer cans.

I'll try this, based on the chucky dust stuff.

• 1 tsp black pepper
  
• 1 tsp garlic powder
  
• zest of 1 lemon
  
• 1 tsp dried tarragon
  
• 1 tsp dried oregano
  
• 1 tsp salt
  
• 1/2 tsp bicarb
  
• 1/2 tsp citric acid
  
  

I imagine that the sherbet powder used has sugar in it, but I'm not a fan of sugar in rubs if I'm doing hot grilling.