An assortment of barbecue rubs for ribs, chicken, turkey, lamb and pork

Dry Rub Photo

Instead of buying your rubs like the one pictured here, why not make your own? I found quite a few rib recipes for you to choose from for just about any kind of meat you are barbecuing.

Kansas City Rib Rub

INGREDIENTS:

  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne

PREPARATION:

Combine all ingredients together and transfer to an air tight container.

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Carolina BBQ Rub

INGREDIENTS:

  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon cayenne pepper
  • 1/4 cup paprika

PREPARATION:

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

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Barbecue Brisket Rub

The cumin and cayenne pepper in this rub, adds a nice Southwestern flavor to brisket.

INGREDIENTS:

  • 2 tablespoons kosher or coarse salt
  • 2 teaspoons black pepper, ground
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano leaves, dried
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon ground cumin

PREPARATION:

Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor.

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Beef Rib Rub

This rub combines the flavors of sweet and heat. You can adjust the heat by using mild or medium chili powder. If you really want to fire it up, then add an extra tablespoon of cayenne.

INGREDIENTS:

  • 1/4 cup paprika
  • 1/4 cup mild or medium chili powder
  • 1/4 cup brown sugar
  • 1/4 cup ground black pepper
  • 1 tablespoon cayenne
  • 1 tablespoon garlic powder
  • 1 tablespoon salt

PREPARATION:

Mix all ingredients thoroughly. Apply about 2 tablespoons of rub to each side of the rack. Prepare smoker and add ribs.

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Country Rub

This wet rub should be a thick paste once mixed. It can be used on any kind of meat, but is particularly good on poultry. If you do use it on poultry be sure to get it under the skin.

INGREDIENTS:

  • 2 cups crushed real bacon bits
  • 2 cups minced parsley
  • 2 cups tomato paste
  • 1/3 cup cracked black pepper
  • 1/3 cup paprika

PREPARATION:

Mix all ingredients together. Store in an airtight container.

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Creole Rub

This rub will add a delicious Creole flavor to anything you want to grill or smoke.

INGREDIENTS:

  • 1/2 cup Creole mustard
  • 1/2 cup minced onion
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon hot pepper sauce
  • 1/4 cup dry Cajun seasoning blend

PREPARATION:

Mix together. Store in air tight container in the refrigerator.

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Herb Turkey Rub

This is a great rub for turkey anyway you plan to cook it. It really is best that you use fresh rosemary because you want the oils from the rosemary to season the turkey.

INGREDIENTS:

  • 1/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white wine
  • 1 tablespoon balsamic vinegar
  • 4 teaspoons fresh rosemary, chopped
  • 4 teaspoons fresh thyme, chopped
  • 4 teaspoons onion, minced
  • 4 teaspoons garlic, minced
  • 2 teaspoons salt

PREPARATION:

Combine all ingredients and mix well. Store in the refrigerator.

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Memphis Style Rib Rub

In Memphis, ribs are traditionally served up dry. This doesn’t mean that the meat is tough and dried out, there just isn’t a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs.

INGREDIENTS:

  • 4 teaspoons paprika
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoons cayenne

PREPARATION:

Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

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Owensboro Mutton Barbecue Rub

This rub can be used on Kentucky-style barbecued lamb. You can add the Worcestershire sauce directly to the meat to help hold the rub in place.

INGREDIENTS:

  • 1/2 cup black pepper (freshly ground is best)
  • 2 1/2 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 2 cloves garlic, crushed
  • 1/2 teaspoon allspice
  • 1/4 cup Worcestershire sauce

PREPARATION:

Combine all ingredients except the Worcestershire sauce and store in an airtight container. This is enough rub for a 12 pound mutton roast. It’s best to apply the night before you cook. Before you put the rub on the meat, coat it with the Worcestershire sauce first to hold the rub on good.

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About A.J.

Owner and creator of MegaBBQ.com. Worked in the BBQ industry since 1987. No longer in the restaurant business, however I am enjoying experimenting at home smoking, grilling, barbecuing and writing about my experiences here on MegaBBQ.com!
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