DIY Barbecue Guide: rub recipes from three top Toronto barbecue joints

Phil’s Original BBQ’s sweet and spicy blend

½ cup granulated sugar
¼ cup Spanish paprika
¼ cup salt
1¼ tbsp freshly ground black pepper
1¼ tbsp garlic powder
1¼ tbsp cumin
2 tsp chili powder
2 tsp onion powder
¼ tsp cayenne

Thoroughly mix all ingredients in a bowl. Massage into pork, chicken or beef. Makes enough for 9 lbs. of meat.

Harlem Underground’s booze-soaked Cajun fish rub

½ cup extra virgin olive oil
½ cup sake
2 cloves garlic, crushed
3 tsp chili flakes (adjust according to your spice tolerance)
3 tsp Hungarian paprika
2 tsp kosher salt
1 tsp madras curry paste

Mix spices in a bowl. Whisk  in olive oil and sake. Smear evenly onto catfish, grouper or swordfish. Makes enough for 2 lbs. of fish.

Sweet Smoke’s chili-kicked magic powder

6 dried ancho chilies
6 dried guajillo chilies
1 tbsp white sugar
1 tbsp Spanish paprika
1 tbsp whole black peppercorns
1 tbsp cumin seeds
1 tbsp fennel seeds
2 tbsp coriander seeds
¼ cup brown sugar
½ tbsp salt

Toast chilies in a 350º F oven for 5 minutes. Remove stems and seeds, grind in food processor. Add spices, except salt, paprika and brown sugar. Grind to a fine powder. Add remaining ingredients. Rub into pork or chicken. Makes enough for 5 lbs. of meat.