Barbecue Rub
An all-purpose dry rub of brown sugar, smoked paprika, garlic, onion, mustard and pepper for ribs, pork, chicken and beef.
Photograph credit: Barbecue Rub (Pre-mixed) by John · CC BY 2.0 · Flickr
Storing and Planning Ahead
Keeps in an airtight jar in a cool, dark cupboard for 6 months.
Barbecue Rub: The Method
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Put the sugar, paprika, salt, pepper, garlic powder, onion powder, mustard powder and cayenne in a bowl.
-
Mix thoroughly, breaking up any lumps of sugar with the back of a spoon.
-
Store in a clean, dry jar with a tight lid.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Tips for Success
- Press the rub firmly into the meat so it sticks.
- Lower the salt to 20 g if you plan to brine the meat first.
- Shake the jar before each use, as the heavier spices settle.
Behind the Recipe
It smells of smoke and brown sugar the moment the jar is opened. A dry rub is the base of most barbecue in the United States, and this one is built around the usual balance: sugar for caramelisation, salt for seasoning, paprika for colour and pepper for heat.
Brown sugar browns and sticks to the surface of the meat, which is how a good crust, or bark, forms in a slow oven or smoker. Smoked paprika adds depth that makes the meat taste as though it spent hours over wood. Garlic and onion powders round out the base, and mustard powder and cayenne give a sharper edge at the back.
Rub it in about 30 minutes before cooking or leave it overnight. Use roughly 1 tablespoon per 500 g of meat, and press it on firmly with your hands. Make a double batch and store it; the flavour holds for months, and it is just as good on roasted vegetables as on ribs.
Serving Ideas
Pork ribs · Pulled pork · Roast chicken · Beef brisket
Barbecue Rub Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More American cooking and dinner ideas from Weekly Delight.
Kansas City Barbecue Sauce
A thick, sweet and tangy tomato barbecue sauce with brown sugar, molasses, mustard and smoked paprika.
Vegan Gravy
Onion, flour, vegetable stock and tamari simmered into a smooth, savoury gravy in 15 minutes.
Creole Okra and Tomatoes
Okra simmered with tomatoes, onion, green pepper and Creole spice until tender, with the sauce kept thick and free…
Roasted Potatoes and Onions
Potato chunks and onion wedges roasted at a high heat with oil and thyme until crisp and golden. Four servings in 55…
BBQ Baked Beans
Haricot beans baked with bacon, onion, molasses, mustard and barbecue sauce until thick, sweet and smoky.
Broccoli Cheese Rice
Rice and chopped broccoli cooked in milk and stock and finished with melted cheddar. Four servings in 35 minutes.