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Rub Recipes
BBQ Rub = Mixture of spices that are combined are sprinkled or "rubbed" onto the meat before cooking. This could be a mixture as simple as equal parts of salt and pepper, or it could be something as complicated as a mixture of 10 -12 difference spices with subtle differences.
Here's a good basic rub that you can use to get started. After using it a few times you may find that you'd prefer a little more pepper, a little more sugar, or something else added, but this will give you a good base to start out.
Basic BBQ Rub Recipe
3 tablespoons of sea salt
3 tablespoons of granulated sugar
3 tablespoons of mild paprika
1 teaspoon of granulated garlic
1 teaspoon of granulated onion
1 teaspoon of black pepper
1 teaspoon of white pepper
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Basic BBQ Rub # 2
1/2 cup paprika
1/4 cup ground black pepper
1/3 cup salt
1/3 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne
The BBQ Guy’s Pork Butt Rub:
1/4 cup salt
1/8 cup black pepper
1 tsp red pepper flakes
1 tsp cayenne Pepper
2 tbsp onion granules
2 tbsp garlic granules
2 tbsp paprika
2 tbsp brown sugar
Mix these ingredients in a medium sized bowl and for best results run this mixture through a flour sifter to ensure a thorough blend. Using a small brush coat the pork butt with a liquid like Worcestershire or yellow mustard to help the rub bond to the meat.
I recommend injecting the pork butt with a liquid flavoring sauce at this point using a needle injector. This will help add additional flavor to the meat. You can experiment with your personal preferences, but one option is to use something like Worcestershire sauce. Another option is to place a small amount of rub into 2 cups of water or a 50/50 vinegar and water mix and blend it using a blender and injecting it into the meat.
I like to sprinkle the pork butt using a cheese shaker to help obtain a more even distribution of rub on the meat. I use a metal spoon to “rub” or “pat” the rub into the crevices of the meat. You can also use the palm of your hand if you prefer.
Put the meat into a 1 gallon sealable plastic bag and refrigerate until ready to cook. For best results prepare the meat at least 5 – 6 hours prior to cooking. I usually prepare the meat prior to going to bed and let it set overnight.
Some other optional items you may to experiment with by adding to or subtracting from this recipe from time to time include: nutmeg, oregano, cummin, cayenne pepper, chipotle powder.
I've found that cummin goes well with pork and oregano goes well with beef.
Apply this rub to the meat you're preparing to bbq and let it marinade in the refrigerator for 8 hours or more (overnight works well) prior to cooking. This will allow the rub to penetrate the meat better than if you apply it directly before placing in the smoker.
In my opinion, it's better if the rub is a little on the hot side when you mix it up because after cooking, rubs tend to lose a little of their heat, especially if you use foil during the cooking process.
This is a recipe that can be used for my Original BBQ Rub:
Skin and trim 3 racks of loin back ribs
Sprinkle with The BBQ Guy’s “Original Spice Rub” seasoning directly on the meat and then sprinkle dark brown sugar on top of rub to “seal” the rub. Let marinate in refrigerator overnight.
Heat cooker to 225 degrees
Cook 2 ½ hours meat side up. Wrap in foil with 3 oz apple juice and 3 oz grape juice and cook for 1 ½ hours with meat side down. Let cooker temperature rise up to 235-240 degrees.
Unfoil and check tenderness. When meat will pull away from bones, ribs are nearly done.
Sprinkle with light coat of brown sugar and let melt onto ribs for 30 minutes.
Sauce with a honey barbecue sauce for the last 15 minutes of cooking.
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The BBQ Guy
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