You can make some pretty good barbecue by just giving you piece of
meat a rub with some salt and pepper. Through the years, American
barbecuers have expanded on that concept and now there are thousands of
'barbecue rub' recipes available and hundreds of commercial barbecue rub
products on the supermarket shelves.
So what is a 'barbecue rub' anyway? It is a blend of salt,
sugar and spices that give barbecue additional flavor. The rub is
applied before the meat goes into the smoker.
Below is a list of time-tested barbecue rub recipes. Remember,
no recipe is sacred and fell free to tinker with them and modify them to
your particular tastes.
Which rub for what meat? that's a good question. Many
top-notch competition barbecue cooks use the same rub for all their
competition meat, chicken, beef, pork and ribs. It's sort of like
which wine goes with what food. The recipes below indicate if the
rub is for poultry, beef, pork, or fish or if it is a general purpose
rub, meaning that it can be used on all meats and fish.
"On The Grill" Memphis Rib
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Recipe By : On The Grill Magazine - June 1997
General purpose
3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 1/2 tablespoons dry mustard
1 tablespoon red pepper
1/2 tablespoon black pepper
Combine dry rub ingredients and rub onto ribs.
All South Barbeque Rub
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Recipe By : Richard Thead
General purpose
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chile powder
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper
4 tablespoons paprika
The rub is the second most important part of the BBQ process, next to
the smoking technique. There are two main concepts to keep in mind when
formulating your rub. The proportion of salt should be great enough to
trigger osmosis and begin to draw the moisture from the surface of the
meat, and (some may disagree with this) the proportion of sugar should
not be excessive because it will caramelize and burn during smoking
leaving a bitter taste. However, since sugar contributes to osmosis, it
is an important component and shouldn't be eliminated.
Beyond that, your rub should only be limited by your imagination. Other
ingredients to consider can include paprika, cumin, garlic powder, onion
powder, black pepper, cayenne pepper, chile powder, oregano, sage or
whatever sounds good to you.
I like to keep my rub in a shaker for easy application. Rub should be
applied at least the night before smoking. Anything longer, up to three
days, is better. Shake the rub over the entire surface of the meat to be
smoked. Use a generous amount at first and then, as it starts to get
moist and adhere, add more. I don't think it's necessary to "rub" it in.
I find that that only results in uneven distribution, and besides, it
stains your hands. Wrap the meat loosely in butcher paper and leave in
the fridge until a couple of hours before smoking.
I find rubs to be far more useful than marinades especially for large
pieces of meat such as briskets and pork butts. For cuts such as these,
the internal and external fat melt through the meat during cooking to
keep it moist. I believe that the texture of the meat is improved by
drawing out excess moisture, before cooking, through osmosis. The dry
surface of the meat and the rub itself combine to produce a flavorful
and attractive crust on the finished product. Unless it is thoroughly
blotted dry on the surface, marinated meat won't color properly.
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NOTES : Simply mix together. I usually double or quadruple the recipe
since it is used liberally.
BBQ Dry Rub - Overton Anderson's
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Recipe By : Overton Anderson
General purpose
1 tablespoon chile -- ground, New Mexico
2 teaspoons paprika -- Hungarian
1 teaspoon cumin -- powder
1 teaspoon coriander -- ground
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon mustard -- dry, Coleman's
1/2 teaspoon black pepper -- fresh ground
1/2 teaspoon thyme -- leaves, dried
1/2 teaspoon curry powder
1/2 teaspoon allspice -- ground
Mix all ingredients. Rub on meat and refrigerate the night before
smoking.
Comment: Consider halving the chile for a
milder rub.
Belly's Texas-Style Dry Rub
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Recipe By : Billy Maynard
Brisket
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper -- ground
(heat to your liking)
1 tablespoon garlic power
1 tablespoon onion power
1 tablespoon sugar -- (white or brown)
1 tablespoon paprika
Mix ingredients and rub into meat well and let the meat sit until it is
dry.
Put the meat into your smoker at 220F. Mop after it has cooked for about
two hours and then every 1/2 hour.
Bill Martin's Secret Rub
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Recipe By : Bill Martin
General purpose
1 cup brown sugar
1/8 cup salt -- up to 1/4
1/8 cup black pepper and cherry pepper
1 ounce chile powder
1 ounce sage or poultry seasoning
1 teaspoon cinnamon -- (secret ingredient)
Rub and let sit for a few hours, smoke with a mild wood for 1-2 hours.
Don't let the tenderloin get over 165F or it'll start drying out like a
field of hay in a Texas drought. Tenderloins are great to smoke in a
short time and this rub is mighty tasty.
Brisket Rub #14
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Brisket
1 1/4 cups paprika
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sugar
1 tablespoon salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons curry powder
1 1/2 teaspoons cayenne
Mix together, rub on brisket, leave in refrigerator overnight, make sure
trim side is up, keep temperature between 180 - 220F until done. Recipe
said to baste with beer sauce every hour (12 oz beer or cheap wine, 1/2
cup vinegar, 1/4 cup oil, 1/2 onion, 2 cloves garlic and 1 tbsp.
Worcestershire).
Cambridge Dry Rub
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Recipe By : Chris Schlesinger
General purpose
1/2 cup dark or light brown sugar
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons paprika
2 teaspoons garlic powder -- optional
2 teaspoons lemon pepper -- optional
I adapted this rub from a recipe by my good friend Chris Schlesinger.
His version is in his book The Thrill of the Grill, which he wrote with
John Willoughby. I have altered the quantities of the ingredients to
suit my own tastes. This is an excellent all-purpose rub for chicken,
fish, pork, beef, or lamb, and can also be a breading for deep-frying.
Sprinkle in into the batter for deep-fried zucchini, onion rings, or
mushrooms. Wow! for a basting sauce or marinade, I add soy sauce,
vinegar, and water.
In the top half of a double boiler set over simmering water, combine all
the ingredients. Cook for about 20 minutes, stirring every 5 minutes or
so, until the sugar begins to melt and the mixture thickens. Remove from
the heat and let the mixture cool to 100F.
Pass the mixture through a sifter. Use immediately or store in a cool,
dark place for several months.
From: John WIllingham's World Championship Bar-B-Q ISBN 0-688-13287-1
David Klose's Lemon Dry Rib Seasoning
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Recipe By : David Klose, Houston TX
Ribs
6 tablespoons salt
6 tablespoons sugar
1 tablespoon dry lemon powder
2 tablespoons MSG or other pep powder
2 1/2 tablespoons black pepper
1 tablespoon paprika
Mix all ingredients together and store in an air-tight jar.
Grillin' and Chillin' Dry Rub #1
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Recipe By : Grillin' and Chillin' Show #GR3603
General purpose
1 tablespoon paprika -- Hungarian
1/2 teaspoon celery salt
1/2 teaspoon sugar
1/2 teaspoon sage
1/2 teaspoon mustard
1/2 teaspoon Chipotle powder
Mix all ingredients well and reserve in refrigerator, covered tightly.
Grillin' and Chillin' Dry Rub #10
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Recipe By : Grillin' and Chillin' Show #GR3624
General purpose
1/2 cup New Mexican red chilies, dried -- ground
1/2 cup ancho chilies, dried -- ground
3 tablespoons salt
1 tablespoon fresh thyme
1 tablespoon dry mustard
Combine all the ingredients and reserve.
Grillin' and Chillin' Dry Rub #12
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Recipe By : Grillin' And Chillin' #GR364
Poultry
1 clove garlic roasted -- minced
2 tablespoons celery -- minced
1 tablespoon ground pepper
1 tablespoon thyme -- minced
1 tablespoon brown sugar
1 cup rosemary -- minced
Combine all ingredients.
Kansas City Barbeque Society Dry Rib Rub
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Pork and ribs
1 teaspoon dried lemon powder
2 1/2 teaspoons black pepper
6 teaspoons sugar
2 teaspoons MSG
1 teaspoon paprika
Combine seasoning thoroughly and store in a tightly-sealed jar in a cool
dark place. Rub into meat and refrigerate overnight before cooking.
Jack's Dry Rub
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Recipe By : Grillin' and Chillin' Show
General purpose
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
Combine all ingredients, and mix well.
Karl's Favorite Dry Rub # 10
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Recipe By : Karl E. Moser
General purpose
2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 1/2 teaspoons black pepper, coarsely ground
1 teaspoon dried bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
1/2 teaspoon white pepper
1/8 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1 teaspoon adobo
1 tablespoon pickling spices -- powdered
1/2 teaspoon salt
Place all the above into a blender and mix well.
Leist's Most Everything BBQ Mix
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Recipe By : Rodney Leist
General purpose
1 cup brown sugar
1 tablespoon McCormick's Seasoning
1/2 teaspoon onion powder or flakes
1/4 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 tablespoon chili powder
red pepper flakes to taste
Mix it all together dry and use as a rub. Add vinegar, oil, lemon juice,
and Coke or Sprite to liquefy and use as a basting sauce.
Keep what's left over and heat thoroughly for use as a dipping sauce.
Memphis Hogaholics Rib Dry Rub
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Recipe By : Hogaholics Barbecue Team
Pork Ribs
1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon MSG
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons salt
2 tablespoons sugar
Mix all ingredients and store in an air-tight container in a cool dark
place.
Memphis Magic
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Recipe By : Smoke and Spice by Cheryl and Bill Jamison
General purpose
3 tablespoons butter
1/4 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
1 dash Tabasco sauce
The center of mid-South barbecue, Memphis offers a range of sauces that
take the high middle ground between Eastern and Western styles. Like
this version, they are often medium-bodied mixtures, moderate in sweet,
heat, and everything else except taste.
In a saucepan, melt the butter over medium heat. Add the onions and
sauté for 6 to 8 minutes, or until the onions begin to turn golden. Stir
in the remaining ingredients, reduce the heat to low, and cook until the
mixture thickens, approximately 20 minutes. Stir frequently.
Use the sauce warm. It keeps, refrigerated, for a couple of weeks.
Paul Kirk's Power Rub
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General purpose
3/4 cup Master Barbecue Spice
1/2 cup seasoned salt -- (I used Cajun)
1/2 cup brown sugar
1/2 cup cane sugar
1/3 cup paprika
1/4 cup celery salt
2 tablespoons hickory salt
2 tablespoons black pepper
2 teaspoons celery seeds
1 teaspoon garlic powder
1 teaspoon cayenne
1/4 teaspoon MSG -- (optional) I use
Mix all ingredients and store in an air-tight container in a cool dark
place.
Rustic Rub
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General purpose
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in you spice cabinet for up to 3
months.
Southern Succor Rub
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Recipe By : Smoke & Spice
General purpose
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Makes enough rub for a 6 to 8 pound Boston butt.
Sugar And Spice Salmon
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Recipe By : Jim McGrath
Fish
3/4 cup gin
1/3 cup brown sugar
3 tablespoons kosher salt
1 1/2 tablespoons pickling spice
1 teaspoon anise seed -- bruised
1 teaspoon dill seed -- bruised
1 1/2 pounds salmon fillet
At least 2, and up to 6, hours before you plan to smoke the fish,
combine ingredients in a bowl. Place salmon in plastic bag or shallow
dish and refrigerate at least 1 hour. (This conflicts with the 2-6 hours
mentioned above. I marinate for 3 to 4 hours.) Remove salmon from
refrigerator and let sit 30 minutes at room temperature. Drain fish but
leave any spices clinging to filet. Transfer fish to smoker, skin side
down, and drizzle marinade generously over fish. Smoke 45 to 55 minutes
at 225-250F. <I've found that the fish is done in 20 to 30 minutes.>
NOTES : This is a cure that I've been using a lot lately. It's not hot,
but provides a lot of flavor. There's not much salt in it, and I don't
think it is intended as a preservative. When I finish smoking the
salmon, I flake it onto a salad of mixed greens with sliced cucumbers
and fresh dill that has been tossed with some olive oil and balsamic
vinegar.
Willingham's Barbeque Dry Rub
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Recipe By : John Willingham's World Champion BBQ
General purpose
4 tablespoons cumin
4 tablespoons thyme
4 tablespoons garlic powder
4 tablespoons black pepper -- freshly ground
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons curry powder
1 tablespoon onion powder
1 tablespoon MSG or other flavor enhancer -- (optional)
In a small bowl or glass jar with a lid, combine all the ingredients.
Stir or shake to mix. Use immediately or store in a cool, dark place for
several months.
This rub is pretty strong and so I do not recommend it for thin cuts
(like ribs). Bit it is swell on heavier cuts of meat such as beef round,
prime rib, pork shoulders, and even the whole hog. With this recipes,
you have enough for five shoulders or four hams. Best if you let the
meat marinate, loosely covered, in the refrigerator for a good
twenty-four to forty-eight hours after being rubbed.
Willingham's Pork Dry Rub
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Recipe By : "John Willingham's World Championship Barbecue"
Pork
4 tablespoons salt
1 tablespoon black pepper -- freshly ground
1 tablespoon lemon pepper
1 teaspoon onion salt
1 teaspoon mild chili powder
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 teaspoon white pepper
1 tablespoon thyme -- dried
1 tablespoon rosemary -- dried
1 tablespoon cornstarch
In the top of a double boiler, combine all ingredients accept the
cornstarch. Heat over simmering water until the ingredients are warm to
the touch (about 160F). Stir continuously during heating. As the sugar
dissolves, it may form a crust. Transfer the heated mixture to a glass
bowl and cool to room temperature. Break apart the crusty mix and rub
the mixture between your fingers so that it becomes granular again. Add
the cornstarch and stir to mix. Use immediately or keep in a glass jar
with a tight-fitting lid. Store in a cool dark place.
Willingham's General Dry Rub
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Recipe By : John Willingham
General purpose
3 tablespoons salt
1 tablespoon black pepper -- freshly ground
1 1/2 teaspoons lemon pepper
1/2 teaspoon onion salt
1 teaspoon mild chili powder
1/2 teaspoon dry mustard
2 tablespoons brown sugar
1 1/2 teaspoons garlic salt
1 tablespoon citric acid (Ever-Fresh powder)
1 teaspoon white pepper
Combine ingredients and keep in a glass jar with a tight-fitting lid.
Store in a cool dark place.
Willingham's Mild BBQ Rub
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Recipe By : John Willingham
General purpose
2 teaspoons salt
1 teaspoon black pepper -- freshly ground
1 teaspoon lemon pepper
1 teaspoon cayenne pepper
1 teaspoon mild chili powder
1 teaspoon dry mustard
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon MSG
Combine ingredients and keep in a glass jar with a tight-fitting lid.
Store in a cool dark place.
Willingham's Poultry Dry Rub
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Recipe By : John Willingham
Poultry
4 tablespoons salt
1 tablespoon black pepper -- freshly ground
1 tablespoon lemon pepper
1 teaspoon onion salt
1 teaspoon mild chili powder
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 teaspoon white pepper
1 tablespoon marjoram -- dried
1 tablespoon sage -- dried
1 tablespoon cornstarch
In the top of a double boiler, combine all ingredients accept the
cornstarch. Heat over simmering water until the ingredients are warm to
the touch (about 160F). Stir continuously during heating. As the sugar
dissolves, it may form a crust.
Transfer the heated mixture to a glass bowl and cool to room
temperature. Break apart the crusty mix and rub the mixture between your
fingers so that it becomes granular again. Add the cornstarch and stir
to mix. Use immediately or keep in a glass jar with a tight-fitting lid.
Store in a cool dark place.
Jim Goode's BBQ Beef Rub
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Beef
This recipe is by Jim Goode, pitmaster at Goode Company Barbecue in
Houston, TX. It's a great rub for beef including ribs, roasts or
brisket.
Jim's rub, one of many being used all over the country today, enriches
not only beef but also pork and lamb. It's easy to prepare and easy to
store: Once you mix Jim's spices, they'll keep in an airtight jar in
your pantry all summer long.
2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
3/4 teaspoon white pepper
1/8 teaspoon ground cumin
Salt, to taste
1. Prepare the rub: Combine all the ingredients
in a small bowl. Store the mixture in an airtight container for up to
four months. There's no need to refrigerate it.
2. To use the rub, massage it into the meat thoroughly the night before
you plan to grill. Wrap the meat well in plastic wrap and place in the
refrigerator until grilling time, so that the flavors will be absorbed
into the meat.
Makes 3/4 cup.