Best Barbecue Rub Recipes

QUICK AND EASY BARBECUE RUB

Steps:

• Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.

KANSAS CITY SWEET AND SMOKY BARBECUE RUB

Steps:

• Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a large jar, cover, and store away from heat and light. The rub will keep for several weeks.

BASIC BARBECUE RUB

Steps:

• In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.

CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB

Steps:

• For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
• For an all-purpose steak rub, mix all ingredients except the brown sugar.
• Store in an airtight container until needed.

BASIC BARBECUE RUB

Steps:

• Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

BASIC BARBECUE DRY RUB

Steps:

• Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

NO SUGAR DRY BARBECUE RUB

Steps:

• Place all ingredients in a large bowl
• Whisk to combine.
• Rub generously on meat.
• Store in an airtight container at room temperature.

DAVE'S RIB RUB AND PIT BARBECUE RIBS

Steps:

• Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
• The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
• Wrap each rib in plastic and refrigerate overnight.
• Next day: remove from wrap and wipe sludge off ribs; generously coat front and back of ribs with rib rub and, using your hands, rub seasoning into meat and set aside.
• Smoking takes 6 hours.
• Prepare about 15 briquettes until they're red hot; place coals on one end of grill and place 1 pound of green hickory around coals (use water-soaked hickory chunks if you can't find freshly cut hickory).
• Keep internal temperature of the grill at 200-225°F and add more charcoal and hickory chunks every hour as needed.
• Place ribs bone side down but not directly over hot coals; after 3 hours, remove ribs from grill and wrap in foil; hold in covered grill at 180-200°F for 1 1/2 to 2 hours or until fork tender.
• Build a really hot bed of coals over the entire bottom of the grill.
• This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
• Slather with barbecue sauce and let the heat caramelize the sauce.
• According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
• Take your time, visit with friends and drink some beer while slow cooking these ribs.

BOBBY FLAY'S BOURBON BARBECUE CHICKEN WITH SIXTEEN-SPICE RUB

Steps:

• Pour the buttermilk into a large baking dish, add a few dashes of hot sauce, and stir to combine. Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to overnight.
• Heat 2 tablespoons of the oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the 1/2 cup bourbon and cook until completely reduced. Add the ketchup and 1/2 cup water, bring to a boil, and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, ancho chile powder, paprika, chile de árbol, honey, and molasses. Simmer, stirring occasionally, until thickened, 10 minutes.
• Transfer the mixture to a food processor and puree until smooth; season with salt and pepper. Pour into a bowl, add the remaining 2 tablespoons bourbon, and cool to room temperature.
• Heat a grill to medium heat. Brush the chicken with the remaining 4 tablespoons oil, and season on both sides with salt and pepper. Rub the skin side with some of the spice rub. Grill slowly, closing the lid of the grill and turning the chicken as needed, until the chicken is golden brown on both sides and the fat has rendered, 20 to 25 minutes. During the last 10 minutes of grilling, begin brushing the chicken liberally with the barbecue sauce.
• Serve the chicken with Mesa Grill Potato Salad.
• Mesa Grill Potato Salad
• Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water. Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes. Drain well. Let cool slightly and then cut into 1/4-inch-thick slices. Place in a large bowl.
• Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes. Mix gently until combined. Season with salt and pepper to taste.

BEEF BRISKET WITH COFFEE RUB AND RED-EYE BARBECUE SAUCE

Steps:

• Make the rub. In a small bowl, combine the ingredients for the rub and whisk to mix. (Break up any lumps with the whisk or your fingers.) Place the brisket in a roasting pan and generously sprinkle on both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. You can cook the brisket right away, but it will be better if you let it cure with the rub in the refrigerator, covered, for 4 hours, or up to a day ahead. Make the mop sauce. Place the beer, cider, vinegar, coffee, stock, oil, Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning. Cook the brisket until very tender, 5 to 6 hours Red eye bbq sauce Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

DRY-RUB BARBECUE PORK ROAST

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan.
• Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, and let stand 10 minutes. Cut pork into slices; serve with barbecue sauce, if desired.

CAJUN SPICY BARBECUE RUB

Steps:

• Combine all ingredients and store in an airtight container in the fridge for up to 1 month.
• Rub desired amount onto meat of your choice and bbq.

MAGIC DUST BARBECUE RUB

Steps:

• Mix all ingredients and store in a tightly covered container.

ALL-PURPOSE BARBECUE RUB

Steps:

• Place salt, sugar, mustard powder, chili powder, paprika, cayenne and ground pepper in a bowl and mix together.
• Store in an airtight jar away from heat and light; it will keep for at least six months.

WALTER JETTON'S BARBECUE DRY RUB MIX

Steps:

• Mix all ingredients together.
• If you have any left, store in a glass container with a tight fitting lid.

BARBECUE DRY RUB

Steps:

• Combine all ingredients in a clean coffee grinder. Rub on chicken directly or coat in a plastic storage bag. Make sure chicken is dry before applying.

BARBECUE RUB FOR BEER CAN CHICKEN

Steps:

• Combine all ingredients and store in airtight container.

AINSLEY'S BARBECUE SPICE RUB

Steps:

• Simply mix it all together!

ALL PURPOSE BARBECUE RUB

Steps:

• In a small bowl mix all the above ingredients together. A spoon or whisk can be used but clean fingers work best.
• Pour the rub in an airtight jar and store away from heat and light for up to 6 months.

RENDEZVOUS BARBECUE SEASONING RUB

Steps:

• Mix ingredients and store in a cool dry place.