Classic BBQ rub
Having a good dry rub is essential if you are going to master the grilled arts. This recipe compliments chicken, beef, or pork. It also makes a perfect starting point to add or subtract ingredients to sculpt a flavor profile that suits your tastes. If you are from Texas you’ve probably grown up with the standard Dalmatian rub of 50/50 salt and black pepper. Here’s a chance to broaden your horizons.
One thing I would like to point out is the use of turbinado sugar. I like to use turbinado because it has higher burn point than white sugar. If you want you can run your turbinado sugar through a spice grinder to get a finer grain so it doesn’t separate from the rest of the ingredients as easily. I really recommend using as high quality spices as you can find. I really love the smoked spices from Bourbon Barrel Foods (not affiliated with my BBQ team).
Everything else is pretty standard. If you don’t like much heat you can leave the chipotle powder out. I personally love the smoky heat it adds to a dish. Again experiment with additional spices to find new and interesting combinations.
- 3 TBS of turbinado sugar
- 2 TBS of non-iodized salt
- 1½ TBS of Paprika
- 1 TBS of chili powder
- 1 TBS of black pepper
- 1 TBS of granulated garlic
- 1 TBS of granulated onion
- 1 TBS of dry mustard
- ½ tsp of chipotle powder
- Combine all the ingredients together. Mix well and store in an air tight container.
How much does this rub make? Would this recipe be enough for a rack of ribs, or maybe a boston butt?
Steven, This rub will easily make enough for a several racks of ribs or a couple Boston butts.
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