Smoky BBQ Rub
Perfect for coating ribs, pork chops, and steak, or sprinkling on burgers for extra zing, this tasty, quick-to-fix rub is great to keep on hand for grilling season.
Dry rubs are a great way to spice up all types of meat for grilling. They can impart just about any flavors you want, from a simple medley of salt, pepper, and garlic powder to a complex combination of ethnic herbs and spices, or as in this recipe, a hearty blend of classic American barbecue seasonings.
How to Make Smoky Barbecue Rub
This simple dry rub has a sweet, smoky flavor and is versatile enough to use on pork, beef, burgers, and even chicken. To make it, simply blend sweet paprika, smoked paprika, kosher salt, brown sugar, dry mustard, black pepper, garlic powder, and onion powder. You’ll find the quantities in the printable version of the recipe below.
The recipe makes about 3/4 cup and when stored in a tightly sealed jar, will keep in the pantry for up to six months.
How to Use This Rub
To season meats with this dry rub, sprinkle an even coating over the surface of the meat and use your fingers or the back of a spoon to rub it in. Set aside for at least 30 minutes to allow the flavor to infuse the meat before grilling. If you’re grilling skin-on chicken, add the rub under the skin for better flavor.
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Smoky BBQ Rub
Ingredients
- 2 teaspoons smoked paprika, or more to taste
- 4 tablespoons sweet paprika
- 1 tablespoon salt
- 3 tablespoons brown sugar
- 2 teaspoons dry mustard
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
Instructions
- Add the smoked paprika, sweet paprika, salt, brown sugar, dry mustard, black pepper, garlic powder, and onion powder to a small bowl.
- Combine thoroughly and transfer to a tightly covered container until ready to use.
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2 Comments on “Smoky BBQ Rub”
This looks a fabulous rub which I would like to use, but my kidneys are not as good as they used to be and I have to reduce my salt intake. Is the recipe badly affected if the salt is reduced considerable (e.g I can only have 2,5gms/day total)? Could you recommend a suitable alternative spice that could take the place of the salt altogether?
Best Regards
Hi Tony,
I don’t see any reason why you couldn’t reduce the salt to as little as 1/2 teaspoon, or even make it totally salt-free. It has plenty of flavor from the other ingredients, but you could add a little heat with a pinch of cayenne if you like.