How To Build A Barbecue Rub

by steve

Building a BBQ rub is a personal preference that might have any combination of sweet and heat, and in fact it should. Simply because that’s my personal preference. Your should/should not include whatever your likes and dislikes are. However, a basic rub should consist of the following ingredients as a base.
You’re rub should include sugar, salt, pepper, chili powder, paprika, smoked paprika and other spices and herbs.
Sugar can be brown sugar, granulated sugar, cane, molasses, honey or any other sweetener you might want to experiment with.
Salt can be Kosher, sea, iodized, celery, onion, garlic or any other salt flavors you may want to try.
spices and herbs depends on what kind of flavor profile you would enjoy on you’re meats, keep in mind that the following ingredients should be part of your base rub; chili powder, pepper, chili powder, paprika, smoked paprika.
My best advice is to take a look at what commercial rubs you currently have in your cupboards and then go shopping and purchase rubs that you think looks and sounds good to you. You’re going to want to pay attention to the ingredients on all the commercial rubs and then observe what ingredients they have in common as well as in what order they are listed.
Take the common ingredients from the ingredient labels you’ve researched on commercial rubs and if there is a certain flavor profile you like, that’s your starting point.
They’re are so many herbs and spices available to build a really nice barbecue rub. Some examples are granulated garlic, onion powder, celery seed, coriander, cayenne, cinnamon, allspice, mustard, nutmeg, oregano just to mention a few. Of course you can always stick with you’re favorite store bought rub and should keep some on hand I do. It’s always gratifying to have you’re own BBQ rub that’s got the flavors you, you’re family and friends enjoy.
Try dabbling a little bit with you’re own signature rub and soon you’ll BBQ Like A Pro.
Basic Rub Recipe
1/4 cup Kosher salt, coarse
1/4 cup dark brown sugar
1/4 cup paprika
2 Tbsp. black pepper, coarse
Directions: Combine all ingredients together until thoroughly mixed. Store in an airtight container, store in a dark and dry area for up to 6 months.

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