Bbq Rub
Ingredients
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- 1/4 cup light brown sugar
- 1/4 cup paprika
- 3 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp mustard powder
- 1 tsp ground cumin
Instructions
1. In a medium bowl, whisk together the light brown sugar, paprika, kosher salt, black pepper, chili powder, garlic powder, onion powder, cayenne pepper, mustard powder, and ground cumin until evenly combined and free of lumps, 1–2 minutes.
2. Spread the mixture on a sheet of parchment, break up any remaining clumps with your fingers, then funnel it back into the bowl.
3. Use immediately or transfer the rub to a clean, airtight jar.
4. To apply, pat meat dry, lightly oil if desired, then sprinkle 1–2 tbsp rub per pound, coating all sides; press to adhere.
5. Let the seasoned meat rest 15–30 minutes at room temperature (or refrigerate up to overnight) before cooking so the spices hydrate and cling.
6. Store leftover rub in a cool, dark place up to 6 months; shake or stir before each use.
BBQ rub is a dry seasoning blend that balances sweet, salty, smoky, and spicy notes to build flavor and bark on meats cooked low and slow. The sugars help with caramelization, paprika brings color and a gentle warmth, and the spices round out savory depth. It is versatile enough for pork ribs and shoulder, chicken, and even hearty vegetables, creating a consistent, craveable crust.
American barbecue traditions use rubs as the foundation of flavor before smoke and sauce ever touch the food. Over time, regional styles emerged: Kansas City and Memphis lean on paprika and sugar for color and sweetness, while Texas often favors a minimalist salt-and-pepper approach for beef. The all-purpose rub here reflects the widely used sweet-and-savory profile that rose to prominence with backyard and competition barbecue in the mid–20th century, prized for both color and balanced heat.