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.