BBQ Rubs

Visit BBQ Rubs Website for more recipes to try as well.

Every good cook or pit-master starts with a basic recipe for their rub, whether it is off the shelf
or mixed up from scratch. Some are closely guarded secrets or family heirlooms while still others prefer codes or misdirection to further mislead and confuse the curious.

I have recently found that layering two or three rubs (store bought and/or my own) works far better than relying on a single rub.

Lets get something straight right here and now, outside of your own backyard it’s a highly competitive
BBQ world out there as far as competitions are concerned and you shouldn’t expect any less.

Competition Rule #1: Be wary of any advice you get from a competitor during a competition, they want to
win and you to place behind them … if at all.

Regardless of that, I prefer to share what I have developed and like in order to help others build upon their own styles. Although I don’t always follow it to the letter, I always start the new batch upon the same basic principles every time I mix up my rub.
… adding something here
… taking something away there
… and experimenting with something else in the middle along the way.

In the end use or don’t use what I offer but if you do, I hope you accomplish what you hope to and have fun getting there along the way.

Remember, it ain’t shiggin if the recipe is left out for you to read and enjoy 8)

mY BBQ Rub Framework for Beef or Pork

Standard Ingredients
Mix Size
x1
x2
x3
x4
Paprika 1/2 Cup 1 Cup 1 1/2 Cup 2 Cup
Coffee 1/2 Cup 1 Cup 1 1/2 Cup 2 Cup
Black Pepper 1/4 Cup 1/2 Cup 3/4 Cup 1 Cup
Brown Sugar 1/4 Cup 1/2 Cup 3/4 Cup 1 Cup
Kosher/Sea Salt 1/4 Cup 1/2 Cup 3/4 Cup 1 Cup
Ground Basil 2 Tbs 1/4 CUP 6 Tbs 1/2 CUP
Powder Chili 2 Tbs 1/4 CUP 6 Tbs 1/2 CUP
Garlic 2 Tbs 1/4 CUP 6 Tbs 1/2 CUP
Onion 2 Tbs 1/4 CUP 6 Tbs 1/2 CUP
Oregeno 2 Tbs 1/4 CUP 6 Tbs 1/2 CUP
Allspice 2 TSP 4 TSP 6 TSP 8 TSP
Creole Spices 2 TSP 4 TSP 6 TSP 8 TSP
Optional Ingredients (More Heat)
Mix Size
x1
x2
x3
x4
Cajun Spices 1 TSP 2 TSP 3 TSP 4 TSP
Dry Mustard 1 TSP 2 TSP 3 TSP 4 TSP
Pepper Cayenne 1 TSP 2 TSP 3 TSP 4 TSP
Lemon 1 TSP 2 TSP 3 TSP 4 TSP
Mixed 1 TSP 2 TSP 3 TSP 4 TSP
Red 1 TSP 2 TSP 3 TSP 4 TSP
White 1 TSP 2 TSP 3 TSP 4 TSP