All-Purpose BBQ Rub
Store-bought rubs are mostly salt and sugar at a premium price. This one takes five minutes, uses spices you probably already own, and works on almost anything you put in a smoker.
Dietary notes
- Gluten-free: Pure spices are naturally gluten-free. If you're celiac or highly sensitive, use spices labeled gluten-free, since some brands are processed alongside wheat.
- Sugar: This rub contains brown sugar. For a sugar-free rub, see the sugar-free options on BBQ Rubs for Every Meat.
- Halal and kosher: Use spices with halal or kosher certification if you need it.
- Keto / low-carb: Leave out the brown sugar for a keto version. The bark will be less caramelized but just as flavorful.
* Depends on certified ingredients or a simple swap. See the notes above.
Ingredients
- ¼ cup packed brown sugar
- 2 tbsp paprika (sweet or smoked)
- 2 tbsp kosher salt
- 1 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp cayenne pepper (use ¼ tsp for kids, 1 tsp for heat lovers)
Instructions
- Break up the sugar. Crumble any brown sugar lumps with your fingers or a fork.
- Mix. Combine everything in a bowl and whisk, or shake hard in a sealed jar, until the color is even.
- Store. Keep airtight in a cool, dark cupboard for up to 6 months.
How to use it
| Use on | How much | Tip |
|---|---|---|
| Pork butt | ½–¾ cup per 8 lb butt | Use a thin mustard binder and coat every side heavily. |
| Ribs | About ¼ cup per rack | Season the bone side too. |
| Chicken | 1–2 tbsp per lb | Sugar can scorch at high heat. Above 325°F, cut the sugar in half. |
| Brisket | Not the best choice | Brisket is traditionally just salt and coarse pepper (a 50/50 mix). |
Make it yours: swap regular paprika for smoked, add 1 tsp dry mustard for tang, or use chipotle powder instead of cayenne for smoky heat.
Put it to work on Smoked Pulled Pork. Want a rub made for a specific meat? See BBQ Rubs for Every Meat.