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Be the "Master of the Grill" with these 56 dry rub recipes

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Twenty years ago only the cooking pros knew about - and used - dry rubs for meat. Now, it's the hottest trend in grilling, in baking, or even just cooking on top of the stove.

The theory is easy... mix spices and herbs together and rub it on your favorite cut of meat... anywhere from a good roast to a chop to a fowl... let set for a while... and then cook. Done correctly, and matching the right rub with the right type of meat, can mean the difference between something that is "ordinary" and "spectacular."

My preferred method is to cover the meat, wrap it in tight plastic, and let sit in the fridge overnight. This allows the spices to soak deeply into the meat and gives a consistent flavor across the entire cut.

Certainly you should leave it on for at least a minimum of 30 minutes before cooking but I've known people to put in on within minutes of grilling and they swear it tastes fine that way.

I personally use about a half cup of rub for a four pound chicken, and about a cup for a five pound pork loin. Some would consider that far understrength. It really does depend a lot upon what you like.

I don't oil up the meat before putting the rub on, and others do. Again, up to you.

Here's a quick look at the subject.


Now...on to the rubs. Fifty-six different ones for your dining pleasure.

Smoky's Basic Rib Rub

Combine the following ingredients:

4 Tablespoons Non-iodized salt - heaping

2 Tablespoons Garlic Powder - heaping

2 Tablespoons Onion Powder - heaping

2 Tablespoons Paprika - powder, heaping

(Hungarial preferred)

1 teaspoon Thyme - ground, heaping

1 teaspoon Sage - ground, heaping

1 teaspoon Bay Leaf (lauris nobilis) not

"California" Bay - ground, heaping

1 teaspoon Celery Seed - heaping

1 teaspoon Black Pepper - ground, heaping

Sprinkle approximately 1/3 of mixture on ribs, rub in and refrigerate for 1-5 hours.

For a basting sauce, mix the remaining with 1 Cup water, 1 cup vinegar, 1/4 Cup Worcestershire sauce and 1/4 cup oil and bring to a boil. Add the juice of 1 lemon.

Prepare the grill for long term low temp. cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature.

Baste again and place on the grill. Baste and turn at 30 minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods.

Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler.


Basic Brisket Rub

In a non-reactive bowl (plastic or stainless steel), mix the following ingredients:

1/3rd cup sea salt

1/3rd cup fresh ground black pepper

preferrably tellicherry peppers

1/4 cup paprika

3 tbls garlic powder

Blend well and apply to brisket heavily. Cook 8 to 12 hours depending upon the size of the briket at a temperature of 225 degrees.


Basic Beef Rub (Salt Based)

Thoroughly combine the following ingredients:

1/3 Cup salt

1/4 Cup paprika

3 Tbs fresh ground black pepper

1 Tbs ground cumin

1 Tbs granulated garlic

1 Tbs chili powder

1 Tbs cayenne pepper (optional & variable

depending upon desired heat)

1 Tbs dried thyme

Combine all ingredients thoroughly and apply to steak, roast or brisket. Cook in indirect heat until internal temperature reaches desired temperatures. When finished, remove from heat and allow to cool 5 minutes (for steaks) to 15 minutes (for roasts & briskets).



Barbeque Spice Mixture

1/2 c Chili powder

1/4 c Hickory flavored salt

3 T Onion Powder

2 T Cumin

1 T Paprika

1 T Garlic

1 T Brown sugar

1 t Cayenne pepper

1/2 t Dry Mustard

1/2 t Lemon Zest

Mix thoroughly.


Barbeque Rub

2 c Sugar

1/4 c Paprika

2 ts Chili Powder

1/2 ts Cayenne

1/2 c Salt

2 ts Black Pepper

1 ts Garlic Powder

Combine all ingredients and use as a rub for any barbequed


Source: Kansas City Barbeque Society, The Passion of Barbeque


Barbeque Dry Rub

4 tb Cumin

4 tb Thyme

4 tb Garlic powder

4 tb Black Pepper, freshly ground

2 tb Cayenne Pepper

2 tb Salt

2 tb Curry Powder

1 tb Onion Powder

1 tb MSG or other flavor enhancer


In a small bowl or glass jar with a lid, combine all the

ingredients. Stri or shake to mix. Use immediately or store

in a cool, dark place for several months.

This rub is pretty strong and so I do not recomment it for

thin cuts (like ribs). Bit it is swell on heavier cuts of

meat such as beef round, prime rib, pork shoulders, and even

the whole hog. With this recipes, you have enough for five

shoulders or four hams. Best if you let the meat marinate,

losely covered, in the refrigerator for a good twenth-four to

forty-eight hours after being rubbed.

Source: John Willingham's World Champion BBQ


The Perfect Pork Rub

You will probably want to begin with a medium sized Boston Butt (Pork Roast).

1 1/2 Tbs fresh ground black pepper

1 1/2 Tbs lemon pepper

1 Tbs cayenne pepper

(adjust accordingly)

1 Tbs dried basil

1 Tbs garlic powder

1 tsp dried parsley

1 Tbs onion powder

2 tsp paprika

1/2 tsp salt

yellow mustard

Allow the meat to come to room temperature before applying a thin coat of the mustard (optional). Thoroughly combine the dry ingredients and sprinkle "like salt" or just a little heavier. Cook until the center of the pork reaches 185°. Have fun!


Tenderloin Dry Dry Rub

Pork tenderloins usually come in packages of two (2) tenderloins each. They are also much smaller than the pork loins so try not to mix them up. Note: You can use the same rub on the pork loins, we just point out that they are not as tender as the tenderloins. OK, let's mix the following very well in a plastic or glass bowl:

4 ounces of salt

2 ounces of garlic powder

2 ounces of onion powder

1 ounce of ground thyme

1 ounce of ground bay

1 ounce of ground mustard

1/2 ounce of rubbed sage

1/2 ounce of fresh ground black pepper

Mix well before using and use like you would salt. Cook over medium heat (225 degrees and remove when the loin's temperature ... in the center ... reaches 140 degrees. Then let it set for 10 minutes before carving.


Southern Succor Rub

1/4 cup ground black pepper

1/4 cup paprika

1/4 cup turbinado sugar

2 tablespoons salt

2 teaspoons dry mustard

1 teaspoon cayenne

Makes enough rub for a 6 to 8 pound Boston butt.

From: Smoke and Spice


Steak Rub

Mix the following ingredients, coat the meat thoroughly 1 hour before grilling:

3 Tbs of lemon pepper

1 Tbs ground thyme

1 Tbs paprika

1 tsp garlic powder or granular garlic

1/2 tsp sugar

1/4 tsp salt

1/4 tsp fresh ground pepper

Grill the steak to your preferred doneness, add twice baked potato and a crisp salad.


Spicy Hot Pork Rub

This recipe is great for larger portions of pork - Boston butt, pork shoulder, tenderloin... Mix the following ingredients thoroughly:

2 Tbs sugar

2 Tbs fresh ground black pepper

2 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp cayenne pepper

1/2 tsp nutmeg

1/2 tsp garlic powder

1/2 tsp sage

1//2 tsp oregano

OTHER: Yellow mustard

With a pastry brush, coat pork with a light coat of the yellow mustard. [It sets up a base to accept the rub, prepares a nice "skin" to the meat and you don't taste the flavor. If you have never tried this, take our word for it! You won't be disappointed.] Next, depending upon the amount of heat you want, rub pork with the mixture and allow to sit, covered in the refrigerator, for 12-15 hour. (If you really must, you don't need to wait. Go ahead and begin cooking.) Warm the grill to 220 degrees and cook in indirect heat until done. Sit back and enjoy a cool one. Baste occasionally with one of the other basting mops provided in our recipe section. Enjoy!


Southern Barbecue Rub

8 tbs salt

8 tbs sugar

8 tbs brown Sugar

8 tbs ground cumin

8 tbs chile powder

8 tbs freshly cracked black pepper

4 tbs cayenne pepper

16 tbs paprika

Simply mix together. Use liberally.

From: from the Culinary Cafe at http://www.culinarycafe.com


Beef Rib Rub

2 parts salt

2 parts dark brown sugar

2 parts sugar

2 parts cumin

2 parts black pepper

2 parts chile pepper

4 parts paprika

cayenne pepper to taste

Mix well and rub on ribs.


Que Queens Royal Rub

1/4 cup mixed peppercorns, black, white, pink

1/4 cup mustard seed

1/4 cup sesame seeds, lightly toasted

1/4 cup ground New Mexican chiles

1/4 cup brown sugar

1/4 cup kosher salt

1/4 cup hot Hungarian paprika

1 dried ancho chile

1 tablespoon cinnamon

1 tablespoon cumin

1 tablespoon rubbed sage

1 tablespoon cayenne

1 tablespoon allspice

1 tablespoon dried thyme

1 tablespoon dried tarragon

Combine peppercorns, mustard seeds, sesame seeds, salt and the ancho chile in a food processor and pulverize. Mix this combination with the other ingredients carefully. Don't breathe it - that will cause sneezing. Spread on baking sheets and toast lightly in the oven at 325 degress for about 10 minutes. This brings out the oils and develops the flavor more fully. Keep in the freezer in an air-tight container.


Purely Pork Rub

2 tb Salt

2 tb Brown sugar, packed

2 tb White sugar

2 ts Paprika

2 ts Pepper

1 ts Cumin

1 ts Onion powder

1 ts Garlic powder

1/2 ts Cayenne

Combine ingredients in an airtight container or freezer bag.

Shake and toss to mix.

Source: The Great Barbecue Companion, Mops, Sops, Sauces, and RubsBy Bruce Bjorkman


Poultry Rub

4 tb Salt

3 tb Light brown sugar

1 tb Onion salt

1 tb Freshly Ground Black Pepper

1 tb White pepper

1 tb Lemon pepper

1 tb Cayenne pepper

1 tb Chili powder

1 tb Marjoram, dried

1 tb Sage, dried

1 tb Cornstarch

In the top of a double boiler, combine all the ingredients

except the cornstarch. Heat over simmering water until the

ingredients are warm to the touch. Stir continuously during

heating. As the sugar dissolves, it may forma a crust.

Transfer to a bowl and cool to room temperature. Break the

crust and rub the mixture between your fingers so that it

returns to granular form. Add the cornstarch and stir. Use

immediately or store in a tightly covered glass container in a cool, dark place for several months.

Source: John Willingham's World Champion Bar-B-Q



Boneless Pork Loin Rub

Personally, I would mix :

2 Tbsp. salt

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 tsp. thyme

1 tsp. ground bay leaf

1 tsp. fresh ground black pepper

You will find the meat much more tender and juicy if you cook it only to 145 degrees then let it rest for 10 minutes before slicing.

Also, I wouldn't punch a hole in a pork loin for a rotisserie. I cook them often and they do very well just sitting still.


No Sugar Brisket Rub

Collect the following:

1/3rd cup of salt

1/4th cup of paprika

3 Tbs chili powder

2 Tbs fresh ground black pepper

1 Tbs of ground cumin

1 1/2 Tbs garlic powder

1 tsp of lemon pepper

1/2 tsp cayenne

1/2 tsp of ground mustard

yellow mustard

Mix the dry ingredients thoroughly in a glass or plastic jar. Using plain old yellow mustard, lightly coat brisket using a pastry brush. This sets up a nice surface on the meat for the spices to adhere to, creates a great presentation on the meat at the end and does not carry the mustard taste as it evaporates during the cooking process. After applying the mustard, sprinkle the rub on the brisket - use generously - but not packed on. You will enjoy the flavors. Have fun!

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Multi-Purpose BBQ Rub

Here is a rub which Smoky uses on many different cuts of beef.

Thoroughly mix (blend real well) the following ingredients together in a bowl:

1/2 Cup Non-iodized salt - (pickling salt works great)

1/4 Cup Garlic Powder

1/4 Cup Onion Powder

2 Tbs Thyme - ground, heaping

2 Tbs Bay Leaf - ground, heaping

2 Tbs Mustard - ground, heaping

2 Tbs Paprika - heaping

2 Tbs Black Pepper - ground, fresh, heaping

Arrange the chicken on a pan or sheet of aluminum foil. Sprinkle on you favorite cut of beef and allow to sit for 2-4 hours before placing on the grill or barbecue pit. Notice he avoids using sugar in the mix. Sugar has more than just a tendency to burn. If you want to experiment and use some sugars in you mixes.


Mike's Baby Back Rib Dry Rub

1 tablespoon ground cumin

1 tablespoon thyme

1 teaspoon salt

1 1/2 teaspoons black pepper

1/4 teaspoon cayenne pepper

1 teaspoon garlic powder

Mix ingredients. Remove membrane from underside of ribs. Apply the rub liberally. Cook at about 200 F till done. I usually do one rack on the hibachi if dining alone. I use enough coals to line the perimeter of the unit and keep the ribs centered to avoid flareups and to prolong the cooking time. Try to keep fire cool enough to allow an hour or two of cooking time. If doing in the smoker, I might extend the cooking time to three hours or so.

Serve with BBQ sauce on the side, but I find the rub imparts a great flavor and sauce is not needed.

From: Michael Reeves


Memphis Rib Rub

3 tbs paprika

1 tbs onion powder

1 tbs garlic powder

1 tbs ground basil

1 1/2 tbs dry mustard

1 tbs red pepper

1/2 tbs black pepper

Combine dry rub ingredients and rub onto ribs. Cook ribs over hickory coals at 190 to 200F 4 to 5 hours. Fifteen minutes before serving coat the ribs with heated honey.

From: from the Culinary Cafe at http://www.culinarycafe.com


Homemade Steak Rub

Mix this well and allow it to sit in the fridge for a day. Take it out, shake it up and bring to room temperature. Of course, if you are in a hurry, you can get after it as soon as all the ingredients have been mingled!

1 Tbs non iodized salt

1 tsp powdered sugar

1 tsp wheat flour, slightly browned in the micro wave

or in a dry skillet

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp ground celery seed

Apply to both sides of the steaks as well as around the edges. You may apply this heavier than salt as there is very little salt used.



Fried Turkey Rub

thoroughly combine the following:

1/2 Cup salt

1/4 Cup garlic powder

1/4 Cup onion powder

1/8 Cup thyme

1/8 Cup paprika

1/8 Cup ground bay

1/8 Cup oregano

1/8 Cup fresh ground black pepper

Season the turkey 1 hour before frying.


Easy Steak Rub

Make this recipe any size you want, just adjust the portions equally. Combine the following ingredients in a plastic or glass bowl:

1/3rd portion of Lemon Pepper

1/3rd portion of Garlic Powder

1/3rd portion of Meat Tenderizer

Mix all the ingredients thoroughly. Sprinkle on your favorite steak and allow it to sit for 1-3 hours before grilling. Grill normally and server warm.



Center Cut Pork Chop Rub

Simply combine the following and add to either a beer can or chicken sitter:

4 Tbsp non-iodized salt

2 Tbsp onion powder

1 1/2 Tbsp fresh ground black pepper

3/4 Tbsp cayenne pepper

1 Tbsp paprika

2 1/2 tsp garlic powder

1 1/2 tsp ground thyme

1 1/2 tsp allspice

1 1/2 tsp sugar

1 1/2 tsp ground nutmeg

3/4 tsp ground bay leaf

After completing the sprinkling, THEN it's time to go start your fire over good charcoal. Pure charcoal burns much hotter over a shorter time than briquettes thus excellent for grilling. If briquettes is all you have, place a sufficient number to have a hot fire [500 degrees plus] knowing that the fire will continue long after you have finished grilling.

Cook your chops until the internal temperature reaches 155 to 160 degrees. Use your instant read thermometer to tell when to remove the chops. The center will be moist and slightly pink, but that does not indicate under cooking. Overcooking will result in a tough entre.


Bruce's BBQ Rub

1/2 c Light brown sugar, packed

1/2 c White vinegar

1/4 c Seasoned salt

1/4 c Onion powder

1/4 c Paprika

2 tb Pepper

2 tb Chile powder

2 tb Dry mustard

1 ts Poultry seasoning

1 ts Thyme

1 ts Tarragon

1 ts Ginger

1/2 ts Allspice

Place all ingredients in a resealable gallon-size freezer bag. Make sure bag is sealed. Shake and tumble the mixture until

all ingredients are thoroughly mixed. Yield: 2 cups

Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs byBruce Bjorkman


Big As All Outdoors Steak Rub

Start by locating the following ingredients:

1/4 kosher salt (regular if that is all you have)

1/4 cup fresh cracked pepper - it makes a difference

3Tbs paprika

2 Tbs granular garlic

1 1/2 Tbs chili powder

1 tsp ground cumin

1 tsp thyme - dried

2 Tbs granular garlic

1 tsp oregano - dried

Mix all ingredients thoroughly and apply to meat 15 minutes before cooking. How much to put on? We use it like salting the meat, but just a little heavier since the salt is diluted with the other spices. Cook meat as you would normally do and get ready for some really great make up time! Store remainder in an airtight glass container. Will last 6 months in the refrigerator - for when you mess up again!



Best Boston Butt Pork Rub

Dry rubs make some of the best seasonings for long term cooking over charcoal or wood embers. To get started, simply combine the following dry ingredients:

1/3 cup salt

1/4 cup paprika

2 Tbs chili powder

2 Tbs fresh cracked black pepper

1 Tbs ground cumin

1 Tbs garlic powder

1 tsp cayenne

1/2 tsp ground sage

1/4 tsp ground cinnamon

Yellow mustard

After combining the above ingredients thoroughly, take a basting brush and coat a thin layer of yellow mustard on all sides of the butt or shoulder. This mustard helps to hold the rub and sets up a nice base for the outside of the meat.

Next, sprinkle moderate to heavy on the pork. During the cooking process, the mustard taste cooks away and sets up a tender crust on the outside of the meat while at the same time holding the spices in place until time to eat!


Sassy Steak Rub

We prefer the ribeye steak, but feel free to use your favorite sirloin, porterhouse, t-bone or tenderloin. Mix the following ingredients in a nonreactive bowl:

2 Tbls fresh ground black pepper

1 Tbls chili powder

1 Tbls paprika

t Tbls dry mustard

1 Tbls ground cumin

1 Tbls salt

1/8 tsp to 1/2 tsp cayanne pepper (to taste)

Bring steak to room temperature and then rub spices generously into the meat. Heat grill to very hot and grill to doneness.

Al Roker's World Famous BBQ Rub

1 cup brown sugar

1/2 cup freshly ground black pepper

1/2 cup salt

1/2 cup adobo

3/4 cup paprika

3/4 cup chili powder

2 tablespoons each cinnamon and allspice

Mix all ingredients together mixing well. Store in an airtight container.

Use for slow cooked foods or as a spice for your meats and poultry.

Super great for barbecued chicken, wings or whatever.


Baby Back Dry Rub

8 tablespoons light brown sugar, tightly packed

3 tablespoons kosher salt

1 tablespoon ancho chile powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon jalapeno seasoning

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon thyme, rubbed between the fingers

1/2 teaspoon onion powder

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down, or plastic wrap. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour (overnight is much better).


Basic Pork Tenderloin rub

Trim the fat and silver skin from the tenderloin, and then bring it to room temperature. In a dry container, mix the following ingredients:

1 Tbs salt

2 tsp garlic powder

2 tsp onion powder

1 tsp ground bay

1 tsp ground thyme

1 tsp rubbed sage

1 tsp ground mustard

1 tsp fresh ground black pepper

Rub it down pretty heavily (like twice as much or more as you would with straight salt) with this dry rub.

Place the roast on a rack over a shallow pan and add 1/2" water to the pan to prevent the first juices from burning.

Prepare the grill for roasting - 350 degrees. Check the internal temperature at about 45 minutes. Remove from the grill when the internal temp. reaches 155 degrees and lit sit for 10 minutes while you pour of any grease from the drippings, de-glaze the pan and adjust the seasoning.

Slice thinly across the grain and serve the au juice gravy warm.


Cajun Rub

Use as a coating for pork chops, ribs, tenderloin or kabobs.

2 tablespoons paprika

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons cayenne

1 1/2 teaspoons ground white pepper

1/2 teaspoon ground black pepper

1 teaspoon dry thyme leaves

1 teaspoon oregano leaves

In jar with tight-fitting lid, shake together all ingredients. Store tightly covered at room temperature.

Makes about 1/2 cup.


Cambridge Dry Rub

1/4 c Brown sugar

2 tb Salt

3 tb Black pepper, fresh ground

3 tb Chili powder

2 tb Cumin

2 tb Paprika

1 ts Garlic powder

1 ts Lemon pepper

In the top half of a double boiler set over simmering water,

combine all the ingredients. Cook for about 20 minutes,

stirring every 5 minutes or so, until the sugar begins to melt and mixture thickens. Remove from the heat and let the

mixture cool to 100 F.

Pass the mixture through a sifter. Use immediately or store

in a cool, dark place for several months.


Chef Paul Kirk's Chikky Chikky Rub

Posted by bbqguru at recipegoldmine.com 5/12/02 1:40:42 pm

When rubbing this into the turkey, be sure to separate the skin from the meat. Don't take it off, just lift it up so you can get those seasonings directly onto the meat.

1/4 cup granulated sugar

2 tablespoons paprika

1 tablespoon onion powder

2 tablespoons seasoned salt

1/2 tablespoon garlic powder

1/2 tablespoon chili powder

1/2 tablespoon lemon pepper

1 tablespoon sage, dried

1/2 teaspoon basil, dried

1/2 teaspoon rosemary, dried

1/4 teaspoon cayenne pepper

Mix and store.


Cross-Eyed Pig Basic Rub

1 cup paprika

1/2 cup brown or cane sugar

1/3 cup salts (1/2 non-iodized and 1/2 seasoned)

1/3 cup plain chili powder

2 tablespoons seasoned pepper

2 tablespoons granulated garlic

2 teaspoons cinnamon

Other spices: coarse ground pepper, red pepper seasoning,

cumin, Worcestershire powder, cayenne, kosher salt


Famous Dave's Rib Rub

Source: Chef Dave Anderson - Famous Dave's

Rib Rub

2 cups packed light brown sugar

1 cup kosher salt

3/4 cup granulated sugar

1/2 cup garlic seasoning

1/4 tablespoon chili powder

1/4 cup lemon pepper

1/4 cup onion salt

1/4 teaspoon celery salt

2 tablespoons coarse ground black pepper

2 tablespoons whole celery seeds

1 teaspoon crushed cloves

1 tablespoon cayenne

1/2 teaspoon Mrs. Dash original blend

1/4 cup salt

Prepare rib rub thoroughly mixing all rub ingredients. Store in airtight container. Makes 6 cups.


2 (4 to 5 pound) rack spareribs

1/2 cup Italian salad dressing

1/2 teaspoon coarse ground black pepper

1/2 cup packed brown sugar

1 cup minced dried onion

1 cup Rib Rub

1 (20 ounce) bottle Famous Dave's BBQ sauce

The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours, turning occasionally.

Remove and wipe dressing off. Sprinkle each rib with pepper then refrigerate overnight. The next morning remove from wrap and wipe sludge off ribs. Generously coat front and back of ribs with Rib Rub and using your hands, rub seasoning into meat and set aside. The smoking process will take 6 hours. Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory around coals. Use water-soaked hickory chunks of you can't get fresh-cut hickory. Keep internal temperature of the grill at 200 to 225 degrees F. Add more charcoal and hickory chunks every hour as needed. Place rib bone side down but not directly over hot coals.

After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees F for 1 1/2 to 2 hours or until fork tender.

Next build a real hot bed of coals over the entire bottom of grill. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let heat caramelize sauce. This caramelizing along with the charring and slow smoking is the secret to tender smoky ribs just like the Championship pitmasters used to do in the Deep South.

Yields 5 to 6 servings.


Grady Spears' Molasses Rub

Source: Chef Grady Spears, author of The Great Steak Book

1 cup brown sugar, packed

2 tablespoons molasses

2 teaspoons paprika

2 teaspoons dried thyme leaves

1 1/2 teaspoons kosher salt

1 teaspoon garlic powder

To prepare the rub, combine all the ingredients in the bowl of a food processor and process until the mixture is well blended. The rub can be prepared in advance and stored in an airtight container until ready to use.

Using your hands, completely cover the sirloin steaks with the rub, place them on a plate, cover with plastic wrap, and refrigerate for 2 to 4 hours. Remove the steaks from the refrigerator and allow them to return to room temperature while you prepare the grill. Grill the sirloin for 6 to 8 minutes per side for medium rare.


Lemon Pepper Thyme Rub

In a non-reactive bowl mix the following ingredients:

6 tablespoons lemon pepper

2 tablespoons ground thyme

2 tablespoons paprika

2 teaspoons granular garlic

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon MSG (Omit if desired)

1/4 teaspoon ground coriander

1/8 teaspoon ground cumin

1/8 teaspoon cayenne pepper

Mix all ingredients together with a large spoon, removing all lumps. Apply generously to steaks or burgers. Marinate for 30 minutes or up to 2 hours before grilling. Stores for 3 to 6 months. Makes 5/8 cups. Store in covered glass container.


Mediterranean Rub

Use as a coating for pork chops, ribs, tenderloin or kabobs.

Zest of 2 lemons

1/3 cup thinly sliced garlic cloves

1/3 cup fresh rosemary leaves

1/4 cup fresh sage leaves

1/4 cup coarsely ground black pepper

2 tablespoons salt

Combine ingredients in the bowl of a food processor. Process until garlic, herbs and lemon zest are chopped finely and ingredients are thoroughly combined. Store tightly covered in the refrigerator. Makes about 1 cup.


Mexican Rub

Rub this on chicken, ribs or fish before grilling.

1/4 cup chili powder

1 tablespoon onion powder

1 tablespoon ground cumin

2 teaspoons salt

1 1/2 teaspoons Mexican oregano

1 teaspoon garlic powder

1 teaspoon ground red pepper

Combine all ingredients. Store in an airtight container.


Pastrami Rub

Source: Barbecue Bible - Rubs and Marinades - Steven Raichlen

3 tablespoons coriander seeds

8 cloves garlic, minced

2 tablespoons black peppercorns

2 tablespoons yellow mustard seed

1 tablespoon white peppercorns

5 tablespoons coarse salt

3 tablespoons dark brown sugar

5 tablespoons paprika

Get out your little electric grinder and pulverize all to a fine powder.

This rub can be used to make beef pastrami or as discussed in The Barbecue Bible, one can also make salmon pastrami, turkey breast pastrami. The longer you marinate the meat with this rub in the refrigerator, at least 48 hours, the better.


Queens Royal Rub

1/4 cup mixed peppercorns, black, white, pink

1/4 cup mustard seed

1/4 cup sesame seeds, lightly toasted

1/4 cup ground New Mexican chiles

1/4 cup brown sugar

1/4 cup kosher salt

1/4 cup hot Hungarian paprika

1 dried ancho chile

1 tablespoon cinnamon

1 tablespoon cumin

1 tablespoon rubbed sage

1 tablespoon cayenne

1 tablespoon allspice

1 tablespoon dried thyme

1 tablespoon dried tarragon

Combine peppercorns, mustard seeds, sesame seeds, salt and the ancho chile in a food processor and pulverize.

Mix this combination with the other ingredients carefully. Don't breathe it - that will cause sneezing. LOL

Spread on baking sheets and toast lightly in the oven at 325 degrees F for about 10 minutes. This brings out the oils and develops the flavor more fully.

Keep in the freezer in an airtight container.


Rib Rub

This makes enough for about 5 pounds of meat.

1 tablespoon ground roasted cumin seeds

1 tablespoon chili powder blend

1 tablespoon sugar

1 tablespoon kosher salt

1 tablespoon freshly-ground black pepper

1 tablespoon dried Mexican oregano, crumbled

2 teaspoons garlic powder

Stir together all ingredients. Pat the rub thickly over the meat you are going to smoke. Cover and let stand at room temperature for at least 1 hour or refrigerate for up to 24 hours before grilling.


Southeast Asian Rub

Use to season beef, pork or chicken before grilling.

1 tablespoon garlic powder

1 tablespoon black pepper

1 tablespoon dried lemon peel

1 teaspoon onion powder

1 teaspoon ground ginger

1 teaspoon crushed red pepper flakes

In a small bowl, mix together garlic powder, pepper, lemon peel, onion powder, ginger and red pepper flakes.


Texas Dry Rub

You can use this rub on almost anything you barbecue. Rubbing this into the meat, covering it and refrigerating overnight is a good way to use it.

3/4 cup paprika

1/4 cup ground black pepper

1/4 cup Gebhardt(r) Chili Powder

1/4 cup salt

1/4 cup granulated sugar

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon ground cayenne

Mix the spices thoroughly. Store leftover rub in a tightly sealed jar in the refrigerator.


Latin American Rub

4 tablespoons ground cumin

4 tablespoons chili powder

2 tablespoons ground coriander

1 tablespoon ground cinnamon

1 tablespoon brown sugar

2 tablespoons salt

1 tablespoon red pepper flakes

2 tablespoons ground black pepper

Combine all ingredients. Place in a jar with tight fitting lid; shake well to blend seasoning thoroughly. Store covered at room temperature.

Makes about 1 cup, enough for 2 slabs of ribs.


Greek Dry Rub

1 tablespoon mincd garlic

1 tablespoon finely shredded lemon peel

1 1/2 teaspoons dried rosemary, crushed

1 teapoon dried mint crushed

1 1/2 teaspoons dried oregano leaves, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

In a small bowl, stir together the spices. Rub spice mixture evenly over meat, coating the entire surface. Cook meat as desired, or cover and refrigerate for 15 minutes to several hours to boost flavors.

Recipe provided courtesy of Pork, The Other White Meat.


Cajun Rub

2 tablespoons paprika

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons cayenne

1 1/2 teaspoons ground white pepper

1/2 teaspoon ground black pepper

1 teaspoon dry thyme leaves

1 teaspoon oregano leaves

In a jar with a tight sealing lid, shake together all the ingredients. Store in jar. Can be used on pork chops, small roast or tenderloin.

Makes about 1/2 cup.

Recipe provided courtesy of Pork, The Other White Meat.


Best BBQ Rub in Texas

"An old family recipe, this is the best BBQ rub in TEXAS! Rub into beef at least 2 hours before cooking. Great for brisket." Original recipe yield: 3 cups.


1 (16 ounce) bottle seasoning salt

1/4 cup paprika

2/3 cup chili powder

1 teaspoon ground ginger

1 teaspoon ground nutmeg

2 teaspoons ground dry mustard

1 teaspoon ground cloves

1 teaspoon dry mesquite flavored seasoning mix

2 tablespoons garlic salt

1 tablespoon black pepper

1 cup packed brown sugar


In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.



2 tbsp. sugar

1 tsp. ground cinnamon

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/8 tsp. cayenne pepper


In a small bowl, stir together all of the ingredients. Use immediately, or

store in a tightly covered container for up to 1 month.

Rub onto the chicken or fish; let stand 15 minutes at room temperature or

refrigerate up to 1 hour before grilling. Makes about 2 tablespoons, or

enough to rub on 2 pounds of chicken breasts or 1 1/2 pounds of fish.


Asian Sesame-Peanut Paste

Use this paste on flank steak, pork tenderloin, duck or chicken breasts.

Then slice the meat and arrange it over greens for a warm summer salad.


1/4 cup sesame seeds

2 tbsp. hoisin sauce

1 tbsp. smooth peanut butter

2 tsp. grated fresh ginger

1/4 tsp. hot red pepper flakes


Lightly toast the sesame seeds by tossing them in a small, dry skillet set

over medium heat. Toss for about 2 minutes, just until the seeds darken

slightly and become fragrant. Remove from the pan, pour into a bowl and

let cool completely. Add the hoisin sauce, peanut butter, ginger and hot

pepper flakes. Rub on meat or poultry just before grilling. Makes about

1/2 cup.




3 tbsp. prepared Chinese mustard or spicy brown mustard

3 tbsp. brown sugar

2 tbsp. reduced-sodium soy sauce

2 tsp. rice wine vinegar

1 tsp. coarsely ground black pepper


In a small bowl, stir together all of the ingredients. Let stand at least

15 minutes or up to 3 hours at room temperature before using.

Coat ham steaks or salmon before grilling, or paint on pork chops or ribs

during the last 10 minutes of grilling time. Makes about 1/2 cup.


Dry Rub #1

1 tablespoon paprika, Hungarian

1/2 teaspoon celery salt

1/2 teaspoon sugar

1/2 teaspoon sage

1/2 teaspoon mustard

1/2 teaspoon chipotle powder

Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks.

From: Bobby Flay, GRILLIN' AND CHILLIN' SHOW #GR3603


Dry Rubbed Ribs

1/4 Cup fresh ground black pepper 1/4 Cup granulated brown sugar 1/4 Cup sweet paprika 1 Tablespoon garlic powder 1 teaspoon cayenne 1 teaspoon Coleman's dry mustard 4 slabs (4 to 5 lbs) baby back ribs, cut in half

Combine all dry ingredients and blend well. Sprinkle on meat and rub in before cooking. Let ribs rest while the oven is preheating.

Place slabs, meat side up, in a large foil-lined baking pan and cook for 1-1/2 hours in 300F oven or on your gas grill. Turn once about midway through cooking time.

Baste with barbeque sauce. Prepare for finishing ribs. This can be done under the broiler in the oven or on the grill. Under each option (I recommend the grill), cook until ribs are charred to your liking, turning only once.


Remove ribs from baking pan and drain off drippings. Place rack in pan and place ribs on rack. Baste with additional sauce and broil for a few minutes on each side.


Right after you put the ribs into the oven to bake, light your charcoal. If you're using a gas grill, preheat for 15 minutes before ribs come out of the oven. Use hickory chips (soaked in water for 30 minutes) if you want a smokier flavor. After the ribs are baked in the oven, baste them with additional sauce. Throw 'em on the grill and cook 5 to 10 minutes on each side. Watch for flare-ups or your ribs may be too charred.

If you've enjoyed these recipes I encourage you to browse around my other hubs and see what wonderful treats await you. I can promise that you'll find something that you'll like.



BBQ Recipe on July 31, 2009:

Wow thanks for all the great rubs. I have to bookmark this page so that I can come back on my next backyard cook out.

markdale from Northern California on April 18, 2009:

Enough rubs here to keep me busy all summer!

Great Stuff,


Julie-Ann Amos from Gloucestershire, UK on September 23, 2008:

Awesome hub thanks, have linked it to mine on grilling

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