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BBQ Rubs for Every Meat

Each meat has its own personality, and the right rub brings it out. Here are two or three tested rubs for each kind of smoke, from classic regional styles to a few twists. All of them use pantry spices and take five minutes to mix.

How to use these: mix in a bowl or shake in a jar. Store airtight in a cool, dark cupboard for up to 6 months. All measurements use kosher salt. If you're using table salt, use about half as much. "Tbsp" means tablespoon and "tsp" means teaspoon.

Pork butt (pulled pork)

Pork butt is rich and fatty, so it can take a lot of seasoning. Sugar helps build that dark, sweet bark. Use about ½–¾ cup for an 8 lb butt. See How to Smoke a Pork Butt.

1. Carolina Pig Pickin' Rub

Savory and peppery, not too sweet. Pairs perfectly with a vinegar sauce.

  • 2 tbsp paprika
  • 2 tbsp brown sugar
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dry mustard
  • 1 tsp red pepper flakes

Makes about ¾ cup. Serve the pulled pork with a thin Carolina vinegar sauce.

2. Memphis-Style Pork Rub

Balanced sweet, savory and smoky, with a little heat. The classic all-rounder.

  • ¼ cup brown sugar
  • 3 tbsp smoked paprika
  • 1½ tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp celery salt
  • 1 tsp ground cumin
  • ½ tsp cayenne

Makes about 1 cup. Also great on pork chops and pork loin.

3. Sweet Heat Rub

Sweet up front, with a slow chipotle burn.

  • ⅓ cup brown sugar
  • 2 tbsp paprika
  • 1½ tbsp kosher salt
  • 1 tbsp chipotle chili powder
  • 1 tbsp garlic powder
  • 2 tsp coarse black pepper
  • 1 tsp ground cinnamon

Makes about ¾ cup. The cinnamon is subtle but adds depth. Leave it out if you prefer.

Ribs

Ribs cook faster than big cuts, so rubs can be a little sweeter and bolder. Use about ¼ cup per rack, heavier on the meat side. See How to Smoke Ribs and the Smoked Ribs recipe.

1. Kansas City Sweet Rib Rub

Sweet and sticky-friendly. Made for ribs that get sauced.

  • ½ cup brown sugar
  • 2 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 2 tsp coarse black pepper
  • ½ tsp cayenne

Makes about 1 cup, enough for 4 racks. Finish with a thick, sweet tomato sauce.

2. Memphis Dry Rib Rub

Herby and savory, meant for ribs served dry, with no sauce.

  • 3 tbsp paprika
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp coarse black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp celery seed
  • 1 tsp dry mustard

Makes about ¾ cup. Memphis tradition: dust a little extra rub over the ribs right after they come off the smoker.

3. Cherry Chipotle Rib Rub

Fruity, smoky and mildly spicy. Pairs beautifully with cherry wood.

  • ¼ cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tbsp chipotle chili powder
  • 2 tsp garlic powder
  • 2 tsp ground coffee (fine grind)
  • 1 tsp ground cumin
  • 1 tsp coarse black pepper

Makes about ⅔ cup. Glaze with a cherry or chipotle barbecue sauce in the last 30 minutes.

Brisket & beef

Beef has a strong flavor of its own. Keep rubs simple and low in sugar, since sugar can burn over a long brisket cook. Use about ½ cup for a 12–14 lb brisket. See How to Smoke Brisket and the Smoked Brisket recipe.

1. Texas Dalmatian Rub (Salt & Pepper)

The Central Texas classic. Nothing but beef, salt, pepper and smoke.

  • ¼ cup kosher salt
  • ¼ cup coarse black pepper (16-mesh)

Makes ½ cup. Equal parts by volume. Some cooks use a bit more pepper than salt.

2. SPG Plus (Salt, Pepper, Garlic)

Texas style with a little more depth. A favorite in backyards and competitions.

  • ¼ cup kosher salt
  • ¼ cup coarse black pepper
  • 2 tbsp granulated garlic
  • 1 tbsp onion powder
  • 1 tbsp paprika (for color)

Makes about ¾ cup. Also excellent on beef ribs, tri-tip, chuck roast and steaks.

3. Coffee Chili Beef Rub

Dark, earthy and rich. The coffee deepens the bark without tasting like coffee.

  • 2 tbsp finely ground coffee
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp ancho chili powder
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp brown sugar

Makes about ⅔ cup. Great on chuck roast ("poor man's brisket") and beef ribs.

Chicken & turkey

Poultry is mild, so it welcomes herbs and citrus. Go easy on sugar if you're cooking above 300°F for crisp skin, since it can scorch. Use about 1 tbsp per pound, and work some under the skin too.

1. Lemon Herb Poultry Rub

Bright, fresh and savory. Great on whole chickens and turkey breast.

  • 2 tbsp kosher salt
  • 1 tbsp dried lemon peel (or the zest of 2 lemons, used fresh)
  • 1 tbsp garlic powder
  • 2 tsp dried thyme
  • 2 tsp dried rosemary, crushed
  • 2 tsp coarse black pepper
  • 1 tsp onion powder
  • 1 tsp paprika

Makes about ½ cup. If you use fresh zest, mix it just before cooking. Don't store it.

2. Sweet Smoky Chicken Rub

Classic barbecue chicken flavor, with a beautiful mahogany color.

  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp coarse black pepper
  • 1 tsp dry mustard
  • ½ tsp cayenne

Makes about ½ cup. Great on thighs, drumsticks and wings.

3. Cajun Poultry Rub

Bold, peppery and spicy. Works especially well on smoked turkey.

  • 2 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp coarse black pepper
  • 1 tsp white pepper
  • 1 tsp cayenne (adjust to taste)

Makes about ½ cup. Mix a few spoonfuls with melted butter and brush it under the skin.

Fish

Fish is delicate, so rubs should be light. They're used after brining, or as part of a dry brine. Sprinkle lightly over the flesh side just before smoking. See How to Smoke Fish.

1. Brown Sugar Dill Salmon Rub

Sweet, herby and bright. A natural match for salmon and trout.

  • 2 tbsp brown sugar
  • 1 tbsp dried dill
  • 1 tsp garlic powder
  • 1 tsp coarse black pepper
  • 1 tsp dried lemon peel
  • ½ tsp onion powder

Makes about ¼ cup. No salt, because brined fish is already seasoned. If you skip the brine, add 1 tsp kosher salt.

2. Maple Black Pepper Fish Rub

Bold cracked pepper with a sweet finish. Excellent on salmon, sablefish and mackerel.

  • 2 tbsp coarse black pepper
  • 1 tbsp maple sugar or brown sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp ground coriander

Makes about ¼ cup. Brush with maple syrup in the last 30 minutes for a glossy glaze.

3. Light Cajun Fish Rub

Gentle heat and herbs. Good on firmer fish like catfish, mahi-mahi and trout.

  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • ¼ tsp cayenne
  • 1 tsp kosher salt (omit if the fish was brined)

Makes about 3 tbsp. Use sparingly, since fish takes on flavor fast.

Cheese

Cold-smoked block cheese (cheddar, gouda, provolone) doesn't need a rub. The smoke is the seasoning. See How to Smoke Cheese.

The one exception is smoked cream cheese, a popular party dip. Score a block in a crosshatch pattern, brush it with oil, coat it with any rub above, and smoke it in a small pan at 225°F for about 2 hours. The Sweet Heat and Kansas City Sweet rubs are favorites. Serve warm with crackers.

Tips for better rubs

  • Fresh spices matter. Ground spices fade after about a year. Smell them: if they don't smell strongly, replace them.
  • Coarse is better. Coarse pepper and granulated garlic stick better and build better bark than fine powders.
  • Binder optional. A thin coat of yellow mustard or oil helps the rub stick. The mustard flavor cooks off completely.
  • Season ahead. For big cuts, rubbing the night before lets the salt work in like a dry brine.
  • Make it yours. Treat these as starting points. Adjust the heat, sugar and salt to your taste.

Want one rub for everything? The All-Purpose BBQ Rub works on pork, ribs and chicken.