BBQ Rub

Here’s a quick little recipe for a BBQ rub that goes great on pork. It’s what I’m using this 4th of July weekend.

1 1/2 cups brown sugar
1 cup paprika
1/4 cup salt
1/4 cup black pepper
1/4 cup cumin
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup cinnamon
1 1/5 dashes of ground cloves

mix together and sprinkle liberally over your spare ribs or pork butt before smoking.

20 thoughts on “BBQ Rub

  1. Rubs are amazing and how they are used is critical in Pork presentations. I’ve been in the BBQ arena for over 30 years, have competed in many Texas competitions, and work every day to make a difference. To that end, when I’m rushed and can’t take the time to formulated a rub I use Miley Brands, Miley Q All Purpose rub. And yes, it’s my company. I always suggest people refine to their taste but there is one thing for sure. Rubs will bring out the flavors of the meat your’ve selected. Sauces will mask those flavors.
    We love our salt and sugars, but this recipe will give you a great deal of satisfaction.

  2. I use a wet Rub on both Boston Butts & Ribs. I guess you could call it a Marinade but it’s pretty thick. The amounts used would vary with personal taste and amount of meat (I always go with my taste).
    1.Paprika
    2.Cayenne Pepper
    3.Ancho Chili Powder
    4.Chipolte Chili Powder
    5.Black Pepper
    6.Chili Powder
    7.Garlic Salt
    8.Garlic Powder
    9.Powdered Onion
    10.Dry Mustard Seed Ground
    11.Brown Sugar (don’t skimp)
    12.Jack Daniels
    13.Olive Oil
    14.Worcestershire Sauce
    15.Liquid Smoke
    16.Juice of 1 Lime
    17.Orange Juice
    18.Soy Sauce

    Marinade overnight in fridge, in a large zip-loc bag.
    The next morning…

    0.0Hrs. Fire Up the Smoker—Ribs On (Save Marinade for Mop).
    3.5Hrs Re-Stoke Smoking Wood.
    Cut Marinade w/1Bottle beer to make Mop .
    Mop Ribs.
    5.0Hrs Foil Ribs(tent style)place back on smoker, re-stoke wood.
    8.0Hrs Remove Ribs from smoker, place them in a cooler 9.5Hrs.
    9.5Hrs Ready for Consumption!

    The meat should fall off the bone but be firm at the same time.
    I use a Brinkman all-in-one Smoker and I get wonderful results with everything I do!

  3. I used this for my ribs rub yesterday and smoked them on a mequite wood fire for 4 hours.. they came out perfectly. This rub is totally legit! Loved it. Kudos.
    -Sylvia
    Cigar Ratings

  4. Chris, not sure what you call “a lot of salt,” but here are two possibilities. Pappy’s “50% Less Salt” might work for you. Good flavor, 180 mg Sodium/1/4 tsp. pappyschoice.com

    Costco also has their “Sweet Mesquite Seasoning” which has 110 mg/tsp. You can use these and cut them with mild or medium ground chile and/or onion powder.

  5. I’ve got hypertension and can’t have a lot of salt. I really love bbq, but all the rubs have got so much salt. Anyone have a rub with a low amount of salt that works good??

    thanks,
    Chris

    • Chris…..try the no sodium offering from legendary cajun bbq spice co ..Tony Chachere
      You could order small to large sizes…I LUV THE ‘SPICY’version….you could order the regular-original blend and cut it with as much no sodium blend’ as you see fit. Tony Chachere [louisianna based]….has a site with diff varieties…great tasting and used on bbq circuit.
      Also ‘Slap Yo Daddy..grand champions many times over in bbq comps offers a low sodium….in small to big sizes…..contact Soupbase.com…..ask if Harry Soo [head pitmaster and one of the great ‘people in bbq] if they can ‘whip’ you up an no sodium version if thats your wish…..teams rave about his rub…..and his team. Soupbase carries the SYD Line and Dave’ over there knows Harry…..
      Or get a good bbq book like smoke and spice…by the Jamisons…..get any of their rubs and take out the salt and possibly tweak the rub with some herbs or other additional spices……try it out on the comp’ circuit…and market it as your very own top ‘no salt’ blend…….you’re on your way….kibby lee savanna…team DRA’QUE’LA,,,,”

  6. I should try that. Usually I get lazy and end up buying store bought rub, since I never have any rub recipes on hand. But hey, I’ve got pork thawing in the fridge now, so I must give it a go : )

  7. I’m going to try this rub recipe for my next grilling project. Do you have a rub for Fish (Salmon, Halibit …….)?

  8. Sounds like a great recipe! I’ll definitely have to give it a try. I have been trying a lot of different rubs and grilling recipes lately, and they have all turned out excellent. I got all the recipes from the Weber site. Check it out! (http://weber.com/recipes/Recipe.aspx?rid=62).
    Brian (Weber)

    BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.

  9. This rub sounds like it goes great on just about anything; but definitely the best on pork! One of my favorite go-to recipes for pork is this one http://weber.com/recipes/Recipe.aspx?rid=95. Molly (Weber)

    BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.

Leave a Comment