BBQ Rub

5 from 1 vote

This sweet and smoky homemade BBQ rub is the easiest way to add big, barbecue-joint flavor to ribs, chicken, pork, and beef. It comes together with six pantry staples in about five minutes, and one batch keeps in the pantry for months.

Course condiment

Cuisine American

Keyword bbq rub, sweet bbq rub recipe

Prep Time 5

Total Time 5

Servings cups

Calories 35kcal

Author Blair Lonergan

Ingredients

1 cup light brown sugar
⅓ cup smoked paprika
¼ cup kosher salt
8 teaspoons chili powder
8 teaspoons onion powder
8 teaspoons garlic powder

Instructions

Add the brown sugar, smoked paprika, kosher salt, chili powder, onion powder, and garlic powder to a jar or medium bowl.
Whisk or stir until the color is even and you no longer see clumps of brown sugar, pressing out any lumps against the side of the bowl.
To use, sprinkle about 1 to 2 tablespoons per pound over your meat and massage it in with your fingers. Cook right away, or refrigerate up to 24 hours ahead for deeper flavor.
Store leftover rub in an airtight container at room temperature for up to 6 months.

Notes

Smoked paprika matters: it is what gives the rub its signature barbecue flavor, so reach for smoked rather than regular or sweet paprika.
For a spicy rub: stir in cayenne to taste. Start with about a teaspoon and adjust from there.
How much to use: plan on about 1 to 2 tablespoons of rub per pound of meat, with a lighter hand on fish and a heavier coating on ribs or pork shoulder.
Season ahead: for the deepest flavor, rub it on and refrigerate up to 24 hours before cooking so the salt and spices work into the meat.
Rub plus sauce: apply the rub before cooking, then brush on barbecue sauce in the last few minutes for a crust that is both seasoned and sticky-sweet.
Scale and store it: double or triple the recipe (keeping the same ratio) to make as much as you like. It keeps well in the pantry and makes a great gift.

Nutrition