Dry Rub

As I’ve mentioned in other areas on my blog, my favorite store bought rub is Salt Lick Original Dry Rub. However, when I take the time to make homemade rub, I’m always pleased with the results. This rub recipe was found in a book by Southern Living (with contributing BBQ Pitmaster and Author, Troy Black). The base rub is what I use for brisket, but I also use the same rub for pork shoulder/butt and pork ribs (with brown sugar added). Once thing to note, you’ll need to store the ingredients in an airtight container in a cool, dark place for up to 6 months. If you’re smoking meat as often as I do, you shouldn’t have a problem using the rub in that amount of time. I have a number of people ask me when to apply the rub? My best results come from applying the rub 24 hours in advance; however, if you are unable to pre-plan that far in advance, 2 hours before the cook will still deliver a great flavor. Another question I get: How much rub should you apply? Answer, enough to cover every area of exposed meat and maybe a little more for good measure. Until recently, I never included sugars in my rub, but I’ve since found it adds a nice bark to the meat. Adding brown sugar to pork ribs and pork shoulder/butt, will provide a hot/sweet flavor profile that blends perfectly with pork.


Dry Rub
Prep time
Total time
All purpose dry rub
Recipe type: Dry Rub
Cuisine: Spices
  • ¾ cup paprika
  • ¼ cup kosher salt
  • ¼ cup sugar
  • ¼ cup freshly ground black pepper
  • 2 Tbsp chili powder
  • 2 Tbsp onion powder
  • 2 Tbsp ground chipotle chile pepper
  • 2 Tbsp ancho chile powder
  • 11/2 Tbsp garlic powder
  • 2 tsp ground red pepper
  1. Stir together all ingredients in a bowl
  2. For best results, apply rub 24 hours in advance of cook or at the least apply 2 hours in advance
  3. For Pork, add brown sugar after you apply rub to provide a nice sweet/hot flavor to the meat.

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