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Classic BBQ rub

Posted on Apr 21st, 2014
by Andrew Armstrong
Categories:
  • Dry Rubs
close up of black pepper for classic bbq rub

Having a good dry rub is essential if you are going to master the grilled arts.  This Classic BBQ rub 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.

A variety of spices are portioned out on a cutting board.

One thing I would like to point out is the use of turbinado sugar.  I like to use turbinado because it has a 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 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 to make your own Classic BBQ Rub.

 

 

Piles of various spices are piled on a cutting board.

Small mound of bbq rub sits on a white plate.

close up of black pepper for classic bbq rub
Print

Classic BBQ Rub

Combine all the ingredients together. Mix well and store in an airtight container.

Ingredients

  • 3 TBS of turbinado sugar
  • 2 TBS kosher
  • 1 1/2 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

Instructions

  1. Combine all the ingredients together. Mix well and store in an airtight container.

 

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Andrew Armstrong

4 Comments Hide Comments

Steven says:
June 1, 2014 at 7:17 pm

How much does this rub make? Would this recipe be enough for a rack of ribs, or maybe a boston butt?

Reply
Andrew Armstrong says:
June 15, 2014 at 12:24 pm

Steven, This rub will easily make enough for a several racks of ribs or a couple Boston butts.

Reply
Bill says:
March 28, 2024 at 8:41 pm

In your recipe card, add the word “salt” after “kosher” for clarity.

Reply
Andrew Armstrong says:
May 29, 2024 at 9:20 am

Thanks I will do that.

Reply

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