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 – 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.

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BBQ Rub Recipe
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BBQ Rub Recipe


  • 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


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

Malcom Reed
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BBQ Rub Recipe

Comments 17

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  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!

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  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.

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  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?

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      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?

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  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

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