After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything.

Ingredients

　　1/2 cup Sugar in the Raw

　　1/2 cup kosher salt

　　3 tablespoons chili powder

　　3 tablespoons paprika

　　1 teaspoon garlic powder

　　1 teaspoon onion powder

　　1/2 teaspoon black pepper

　　1/2 teaspoon lemon pepper

　　1/2 teaspoon ground coffee

　　1/4 teaspoon cayenne pepper

　　Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months.

　　From Slow Fire: The Beginner's Guide to Barbecue by Ray "Dr. BBQ" Lampe. Text copyright © 2012 by Ray Lampe; photographs copyright © 2012 by Leigh Beisch. Published by Chronicle Books, LLC.