This is the rub to keep in a jar by the smoker. It is a little sweet, a little salty and has just enough heat to keep things interesting. It works on almost anything you put on the grates.
The recipe
Ingredients
- 1/4 cup sweet paprika (or half smoked paprika)
- 2 tbsp light or dark brown sugar
- 2 tbsp kosher salt (Diamond Crystal; use 1 1/4 tbsp if using Morton)
- 1 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (use 1/4 tsp for mild)
Steps
- Break up any lumps in the brown sugar with a fork. If it is very wet, spread it on a plate and let it air-dry for 15 minutes.
- Add all the ingredients to a bowl and whisk until the color is even, with no streaks of salt or sugar.
- Pat the meat dry. Use about 1 tbsp of rub per pound of meat, or about 1/4 cup for a full rack of ribs.
- Shake the rub evenly over all sides from about a foot above the meat, then press it in lightly with your hand. Don't rub hard or it will clump.
- Let the seasoned meat rest 15–60 minutes in the fridge until the surface looks wet, then cook as your recipe directs.
- Store leftover rub in an airtight jar in a cool, dark cupboard.
Why this works
A good BBQ rub needs four things: salt to season, sugar to help build bark, color from paprika, and some savory depth from garlic and onion. This blend hits all four without leaning too hard on any one. The cumin and chili powder add a warm background, and the cayenne gives a gentle kick at the end.
The salt-to-sugar ratio is about even. That keeps the rub from tasting like candy, and it means it won't burn as fast as a very sugary rub when you cook hotter.
Best on
- Pork shoulder. It builds a deep, dark bark on smoked pulled pork.
- Chicken wings. Toss wings with a light coat for crispy smoked chicken wings. Cook chicken to at least 165°F.
- Pork belly. Great on pork belly burnt ends before the sauce goes on.
- Burgers, pork chops and veggies. A pinch goes a long way on corn, potatoes and grilled onions.
How much to use
Plan on about 1 tablespoon per pound of meat. For big cuts like pork butt, you can go a little heavier, since the rub only touches the outside. For thin cuts like chops or wings, go lighter.
Make ahead and storage
Kept in a sealed jar away from heat and light, this rub stays fresh for about 6 months. It is still safe after that, but the paprika and garlic fade. If the brown sugar clumps, shake the jar or break it up with a fork.
Never dip a spoon that touched raw meat back into the jar. Pour out what you need into a small bowl first.
Variations
Hotter: bump the cayenne to 1 tsp and add 1 tsp chipotle powder.
Lower sugar: cut the brown sugar to 2 tsp for steaks or long, hot cooks.
Herby: add 1 tsp dried oregano and 1 tsp dried thyme.
Gear for this recipe
- A good meat thermometer to know when your meat is done
- A shaker jar with large holes for even coverage
- Short on time? See our picks for the best store-bought BBQ rubs
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