Ever since I started barbecuing in contests people have been asking me for tips on the subject. So I decided to write up a series of posts regarding bbq. I am totally going to be giving away my secrets, so keep a look out for new posts.
The key to great bbq goes well beyond the perfect sauce. It starts with a great rub. This is my go-to rub. It is tasty and well balanced. Plus it goes great on any type of meat.
My Basic BBQ Rub
I know it is a lot of ingredients, but it is worth it. Plus, if you remove just one, the flavor changes dramatically.
Place all of the rub ingredients in a bowl and mix with a fork to combine all of the ingredients.
Mix and store in an airtight container.
This rub is my go to rub for all types of meat. It is great on pork, brisket, chicken and even seafood.
- 1 cup light brown sugar
- 3 tbs paprika
- 1 tbs dried mustard
- 1 tbs chili powder
- 1 tbs celery salt
- 1 tbs granulated onion
- 1 tbs garlic
- 1 tbs seasoning salt
- 1 tbs black pepper
- 1 tsp cayenne pepper
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Place all of the rub ingredients in a bowl and mix with a fork to combine all of the ingredients.
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Store in an airtight container until ready to use.
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Stores for up to 6 months if kept air tight.
If the rub clumps, just use a fork to break it apart.
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I see you like it a little sweet. Do you do anything to dehydrate the brown sugar, like roasting in a low temp oven?
I don't as I always forget it and it burns. Then no matter what I cook, It has a nice little char flavor. Although I have been using granulated brown sugar. Pre-dried for easy use. Plus it works great in rubs. http://www.amazon.com/gp/product/B0005ZV1E4/ref=a…
Really about the only difference between your recipe and how I do my rub is use smoked paprika and add about a tsp of cumin and I use a little more chili powder. Other than that, spot on. Made baby backs this weekend. 300º 3 hrs then 30 minutes on grill with some hickory and pecan chips tossed on lump.
Corky – I like the addition of smoked paprika. I might have to try that. Your ribs sound awesome! I have never used pecan, but am a huge fan of hickory.