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A Simple BBQ Rub Recipe for Beginners

November 8th, 2010

I totally enjoy trying out new BBQ rubs as well as making my own homemade ones. There’s something inspiring about mixing fresh spices to make a seasoning and to taste it on your finished meat.

There are hundreds of different BBQ rub recipes out there. Many competition teams have their own sauces and rubs. Barbecue stores showcase rows of different sauces and rubs. It’s easy to feel intimidated to think of making your own.

I would like to change that for you. First of all, here are some common ingredients in barbecue rubs:

  • salt (table, kosher, or seasoned salt)
  • black pepper*
  • onion powder
  • garlic powder
  • paprika

*Peppercorn side-note: Get whole peppercorns at the grocery store and grind them in a coffee grinder if you’re making a big batch or in a hand-held pepper grinder. If you’ve never tried freshly-ground black pepper, you are in for an *exciting* surprise. The flavor and smell is amazing!

To make a rub, all you have to do is measure equal amounts of the above and stir it well. And you’ve made a delicious, all-purpose barbecue rub! This seasoning is scrumptious on grilled and smoked meats. Use it on burgers and steaks or even smoked pork butts.

Disclaimer: Of course, this is *far* from the ultimate BBQ rub recipe. There are lots of ways to make a more complex and better tasting rub. But it is a simple and delicious dry rub to get you started.

Now, it’s time to build on what I’ve given you to add more flavor and the accents that you like. You can tweak the proportions, remove ingredients, or add a handful of other spices to kick it up a bit.

Here is a list of other ingredients I’ve seen in rubs:

  • brown sugar
  • cumin
  • cayenne (red pepper)
  • chipotle powder
  • chili powder
  • cinnamon
  • mustard powder
  • oregano
  • thyme

A few tips:

  1. Add brown sugar for a sweeter rub, making sure to work out all the lumps.
  2. The cumin will add a smokey flavor. Make sure you get whole cumin and grind it in a coffee grinder just before you use it. Between that and the freshly-ground black pepper, you will be entranced.
  3. A little bit of cayenne pepper gives your dry rub some fire. You can choose your favorite hot pepper ingredient here. As a general guideline, I would use 1 teaspoon in a cup of rub unless you especially like heat.

I am sure there are other ingredients that are delicious in barbecue dry rubs. And you could experiment for days with the ingredients I have listed. If you have any questions or ideas to share, please do leave a comment. I would love to hear from you!

Now go dig into the spices.

Lavern

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This entry was posted on Monday, November 8th, 2010 at 6:18 pm and is filed under Tips and Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

27 Responses to “A Simple BBQ Rub Recipe for Beginners”

  1. Brian Killion Says:
    November 16th, 2010 at 5:09 pm

    Lavern,

    Thanks so much for this post. The rubs have been giving me some grief as I just am not confident with them. My poorest point seems to be ribs. I’m not a brown sugar fan and like something with a bit more savory. Has anyone ever used sage? Also..I like vinegar sauces as opposed to KC type sauces. Any suggestions?

  2. Lavern Says:
    November 26th, 2010 at 12:26 pm

    Brian,

    Sorry, I don’t have much experience with vinegar sauces; more used to tomato-based sauces. I’ve not used sage in rub either, but if it’s got the flavor you are looking for, just try it in a small batch and see what you think. If you find a recipe you like and it asks for sugar, just drop out the sugar. Add more of the spices that rev up the flavor you like.

    If you want to buy some rub, just email or call Marlin and he’ll be happy to send you some Meadow Creek rub. It’s absolutely perfect for ribs. Or try making your own with the tips above. I will try to send out more rub recipes when I can.

    Have fun,

    Lavern

  3. tom dunne Says:
    November 16th, 2010 at 5:54 pm

    looking forward to trying this as i have only used wet rubs before. im killing a gilt next week so will be trying soon

    thanks tom

  4. William W Munden Says:
    November 16th, 2010 at 6:30 pm

    I’ll have to try this rub,sounds good.
    Thanks for the email’s.

  5. Johnny Lonadier Sr Says:
    November 16th, 2010 at 7:19 pm

    It looks good, I m gonna try it. Thanks

  6. Jerry Kline Says:
    November 16th, 2010 at 8:23 pm

    Hello Lavern, Thanks for the recipe and additional ingredients. I am going to give it a go and taste the difference. Jerry

  7. Billy Waller Says:
    November 16th, 2010 at 8:32 pm

    I will try this.thank you

  8. Larry Threadgill Says:
    November 17th, 2010 at 1:33 am

    Thanks for the list of ingredient. What is the approximate ratio of each spice?

    Thanks,

  9. Lavern Says:
    November 26th, 2010 at 12:16 pm

    Larry,

    It varies. For the simple rub from the first list of ingredients, you can use equal parts, but for the other ingredients I suggested, I meant to share it as inspiration for creating your own blend and flavor.

    Lavern

  10. Phil Perkins Says:
    November 17th, 2010 at 6:09 am

    Thanks Lavern for your support in advancing my bbq experience! Keep up the good work!

  11. wade ramage Says:
    November 17th, 2010 at 6:51 am

    thanks, for all the tips, this rub is great for allaround rub. have you tried taco seasoning mixed with any of your rubs. i like just a little in my rub thanks, wade

  12. Lavern Says:
    November 26th, 2010 at 12:11 pm

    Wade,

    No, I haven’t. Sounds delicious though. I like taco flavor.

    Lavern

  13. M.L.Bolton Says:
    November 17th, 2010 at 7:33 am

    Thank you for your article. I enjoy trying new things on the pit.

    Take care,

    M.L.Bolton

  14. Bob Says:
    November 17th, 2010 at 10:11 am

    Thanks, I have noticed that rubs come out differently based on the type of wood used to smoke. Do you have suggestion of which rub goes best with which wood smoke?

  15. Lavern Says:
    November 26th, 2010 at 12:09 pm

    Bob, no I don’t. Maybe someone with more experience could tell you. I would say, keep cookin’ and figure out what you like best. 🙂

    Have fun,

    Lavern

  16. mike Strohecker Says:
    November 17th, 2010 at 12:12 pm

    Have used simplier rubs, Black pepper is a winner and I use onion flakes. They stick to the outside of the roast and absorb some of the juices. Onions are very sweet and smoked cracked pepper corns are wonderful. I also use dried chili. It is hot and wonderful. The taste is milder than Cayenne but the fire is just perfect. Try it as an alternative

  17. Lavern Says:
    November 26th, 2010 at 12:08 pm

    Thanks for your helpful tips, Mike!

    Lavern

  18. Bill Says:
    November 17th, 2010 at 12:25 pm

    A great “ready made” rub you can use on pork bbq (ribs, shoulder, etc) is Applewood Rub from McCormicks Grill Mates line. I bought it at Sams Club in Watertown NY, but am sure it’s available in most chain grocery stores.
    Use it on it’s own or mix it to your favourite rub for a new twist.

    Also, if anyone has time to look at our website (www.westerncut.com) and has any comments I would appreciate it.

  19. Lavern Says:
    November 26th, 2010 at 12:07 pm

    Thanks, Bill! There’s no end to it, is there?

    Lavern

  20. don halker Says:
    November 17th, 2010 at 3:08 pm

    rub sounds great. have been bbqing for 21 years on the side . have always used rubs already prepared.. will experiment with these different seasons. bill is right on the applewood rub. i use applewood rub on my ribs………..plus other secret spices!!!!!!

  21. Chet Says:
    November 17th, 2010 at 6:22 pm

    Always try and use fresh ingredients with any rub,it makes all the difference in the world.I also use lemon pepper along with some of the fresh ingredients spoke of earlier.Try it,and taste the twang.

  22. Lavern Says:
    November 26th, 2010 at 12:06 pm

    Chet,

    Thanks for your tips.

    Lavern

  23. Alfonso Says:
    November 18th, 2010 at 1:34 pm

    Thanks, yo siempre hago mis propios rubs, pero son muy buenos tus consejos.

  24. fred Says:
    November 20th, 2010 at 8:07 pm

    Looks simple. Simple can be good. I like simple. Ive used dry rubs before. Then coat ribs with sauce last ten min. I cooking rib for Christmas.I’ll give it a shot.

    Thanks
    Fred

  25. Amazing Grilled Hamburger Recipe | SeriousBBQs.com Says:
    November 27th, 2010 at 1:35 pm

    […] equal parts of salt, fresh ground peppercorn, onion powder, garlic powder, and paprika. Check out my recent blog post on barbecue rub recipes for more […]

  26. Jim Says:
    December 6th, 2010 at 8:50 am

    Sounds Good!! I’m a BBQ judge dor the KCBS and I’ve tasted all kinds of rubs.
    Some good and somee not so. Meadow Creek has a really good all around rub

  27. Pit Brothers BBQ Says:
    February 5th, 2021 at 10:09 am

    Nice article. We will definitely try this recipe.

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