Bbq Rub Recipe

Seasonings & Sauces

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   Overview

   This rub yields roughly 1 cup — enough to season 5–8 pounds of meat. It combines sweet, smoky and savory flavors with a bit of heat. Adjust cayenne to taste.

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   Measure ingredients

   Measure each spice exactly: 1/2 cup packed light brown sugar, 1/4 cup smoked paprika, 3 tbs kosher salt, 2 tbs coarsely ground black pepper, 2 tbs garlic powder, 1 tbs onion powder, 1 tbs chili powder, 2 tsp ground cumin, 1 tsp dry mustard, 1 tsp ground coriander, 1 tsp dried thyme (crushed), and 1/2 tsp cayenne pepper.

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   Combine and blend

   Place all measured ingredients (brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin, dry mustard, ground coriander, dried thyme, cayenne) into a medium mixing bowl. Use a whisk or fork to thoroughly break up any clumps and blend until the color and texture are uniform (about 1–2 minutes). If you prefer a finer texture, pulse the mixture 2–3 times in a spice grinder or food processor, then re-whisk.

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   Taste and adjust

   Taste a pinch and adjust seasoning as needed: more salt for seasoning strength, more brown sugar for sweetness, or more cayenne for heat. If adjusting, mix again until evenly incorporated.

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   Apply to meat

   For most cuts, use 1 to 2 tbs of rub per pound of meat. Pat meat dry, sprinkle the rub evenly on all exposed surfaces, and press it in with your hands so it adheres. For maximum flavor, refrigerate uncovered for 30 minutes to overnight (dry-brine effect) before cooking. If cooking immediately, let the rubbed meat sit at room temperature 20–30 minutes while you preheat the grill or smoker.

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   Cooking notes

   Because the rub contains sugar, cook over moderate heat to avoid excessive surface charring. For smoking, maintain low-and-slow temperatures (225–275°F / 107–135°C) to allow the rub to caramelize without burning.

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   Storage

   Transfer the rub to an airtight jar or container. Store in a cool, dark place for up to 6 months; best used within 3 months for peak flavor. Label with date and contents.

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   Uses and variations

   Use on pork shoulder, ribs, chicken, brisket, or roasted vegetables. For a lighter salt profile on delicate proteins (fish or vegetables), reduce kosher salt to 1–1.5 tbs. To make a sugar-free version, omit the brown sugar and increase smoked paprika by 1 tbs and add 1 tsp extra cumin.