rub recipe

BBQ Rub Recipe

BBQ Rub Recipe – How to Make your own Barbecue Rub

Really great bbq starts with a great BBQ Rub Recipe. These combinations of spices build flavor on the outside as it cooks. Think of that wonderful bark on a properly smoked pork butt or slab or ribs…that all comes from the rub. Now there’s plenty of great BBQ Rubs on the market, and all of them start with a basic recipe. It’s safe to bet that almost everyone has the making of a bbq rub in your spice cabinet at home. I brought in my friends Shane and Lawson Linn from Townsend Spice & Supply – https://townsendspice.com/ to share with us a basic BBQ Rub recipe that everyone can use as a jumping off point for making good BBQ. – ½ Cup Paprika – ½ Cup Salt – ½ Cup Sugar – ½ Cup Granulated Garlic – ¼ Cup Granulated Onion – ¼ Cup Chili – ¼ Cup Cumin – 2 Tablespoons Black Pepper – 2 Tablespoons Dry Mustard – 1 Tablespoon Cayenne Pepper They use 10 common ingredients: Salt, Sugar, Pepper, Garlic, Onion, Chili Powder, Paprika, Cumin, Cayenne, and Mustard to form a BBQ Rub. This combination of spices is the foundation for producing bbq. You could analyze every rub on the market and just about all of them will contain most if not all of these seasonings. What makes each one different is the ratios or amounts of each ingredient used. With a proper foundation you can create your own rub. Add your favorite seasonings or change up the ratios to your taste and you’ll have your very own signature BBQ Rub. Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

BBQ Rub Recipe


Scale

Ingredients

  • ½ Cup Paprika
  • ½ Cup Salt
  • ½ Cup Sugar
  • ½ Cup Granulated Garlic
  • ¼ Cup Granulated Onion
  • ¼ Cup Chili
  • ¼ Cup Cumin
  • 2 Tablespoons Black Pepper
  • 2 Tablespoons Dry Mustard
  • 1 Tablespoon Cayenne Pepper

Instructions

  1. Mix together well and store in an air-tight container for up to 6 months.

Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here BBQ Rub Recipe

Comments 41

    1. Post
      Author
        1. Post
          Author
  1. Malcolm…I just want to take a moment to extend a huge THANK YOU for sharing all of your great recipes, videos and Killer Hogs products. There are a ton of people offering up advice on smoking and or grilling meats on the internet but you are by far the most proven and respected pitmaster I have seen that is willing to teach us all how to be great too. Thanks to you, I am a successful pitmaster for my family and friends. I can’t tell you how many compliments I get on everything I smoke and it’s all because I follow your instruction to a T. I tell everyone that they can be great too…all you have to do is follow Malcom Reed and his Killer Hogs team and do what they teach. Thanks again man…and keep em comin!

    1. There are several smoked rubs on the market adding smoked salt and smoked. paprika along with maybe some liquid smoke in your glaze would give you a semblance of Smokey flavour

    1. Post
      Author
  2. Hi Malcom, I am a Canadian who follows you religiously. You are my Guru. I have been smoking for just two years now and am having so much fun at it. This may be a stupid question but I am wondering where I can purchase those black latex (rubber?) gloves. I have tried the latex surgical etc. and it doesn.t work well at all. Anyway, keep up the good work and producing the videos. Thanks for all your help.
    Peter

    1. Post
      Author
    2. Hello, fellow Canadian. The black latex gloves are more of an industrial level glove than the thinner blue or white ones you get from medical supply places. You should be able to find the black ones at a hardware or auto parts store. I know for sure Canadian Tire carries them.

  3. The salt in this run, is it kosher salt or regular table salt? Also is this pretty much an all purpose run I could use on pork, chicken, beef, or do you recommend a different run for each meat?

    1. Post
      Author

      This is just table salt but you could use whatever salt you like. This is a basic rub recipe that would work for just about anything – and you can modify it according to your taste.

  4. Sorry just posted another question, but thought also why does this use white sugar vs brown? I usually smoke about 225-235, and notice I don’t get a great bark, does the white help with better bark at lower temps? Or is just preference?

    1. Post
      Author
  5. Just bought a brand new smoker and where know which food you recommend for barbecuing because I used to go out and eat all the time

    1. Post
      Author
    1. Post
      Author
  6. I love this recipe. I use it as a base for everything from burnt ends to grilled rotisserie chicken.
    It is a great starting point and by just tweaking the recipe to what I am smoking or grilling it always gets great reviews.
    Thank you Sir

  7. I love this recipe. I use it as a base for everything from burnt ends to grilled rotisserie chicken.
    It is a great starting point and by just tweaking the recipe to what I am smoking or grilling it always gets great reviews.
    Thank you Sir

  8. Hey Malcolm! Love your inspiration buddy I am from Australia! My question is would you have a good solid rub recipe for a an all purpose rub? I am looking for something versatile that can be used on anything from chicken to smoked vegetables regards dylan

    1. Post
      Author
  9. Hey Malcom, I love How to BBQ right and the Killer Hogs products! Using what I have learned from your site and some Killer Hogs products for a Super Bowl party tomorrow! What would you recommend to add heat to this rub? Cayenne…? Chipotle…? Something else?

    1. Post
      Author
  10. Hey Malcom,

    Thanks for all of your efforts. I you’ve taught me so much!

    My question has to do with the sugar component. I have diabetes and need to avoid the sweet stuff where I can. That’s going to be the sugars, honey, agave nectar, etc.

    Is there a different direction I can take that won’t rely on the sugar?

    So far my best bet for sauce has been something along the lines of a Carolina mustard sauce.

    Any other suggestions?

    1. Post
      Author
  11. Malcolm,
    I have watched quite a few of your instructional videos, downloaded the Howtobbqright app and even purchased some items from your website. Thank you for everything that you do and will continue to do. Following your style has given me a great appreciation for the art of smoking great BBQ. Not to mention that the family really enjoys my cooking now. Once again thank you and keep doing what you do. I wish you were on BBQ Pitmasters.

  12. Hey Malcom,
    I remember seeing one of your videos smoking a chicken on the Red Box smoker and you had made some white bbq sauce. Do you have that recipe posted somewhere, I can’t seem to find it.

    Thanks,

    Bob

    1. Post
      Author
  13. Hey Malcom,
    Just mixed up a batch of the dry rub. Getting ready to hit it up on some chicken wings with 50/50 Killer Hog BBQ Sauce & Killer Hog Vinegar Sauce on the smoker, 45 min. Flip 45 min. Internal temp 170°

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.