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Ever since I started barbecuing in contests people have been asking me for tips on the subject. Â So I decided to write up a series of posts regarding bbq. Â 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. Â It starts with a great rub. Â This is my go-to rub. Â It is tasty and well balanced. Â 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. Â 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. Â 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.
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.