griz's pork / rib rub

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griz400

Master of the Pit
Original poster
Mar 27, 2016
1,458
523
This is my favorite pork / rib rub, This is what we probably use 95 percent of the time

1 Cup brown sugar

1/2 Cup paprika

2 Tablespoons black pepper

2 Tablespoons salt

2 Tablespoons garlic powder

2 Tablespoons onion powder 

1 Teaspoon cayenne pepper

2 Tablespoons chili powder 

This will make you a fairly good size batch, it's pretty simple, and we store unused in a plastic container ..

i use this on pork butts, ribs, chops, real good on loins ...  also  when i smoke venison .... 
 
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Thanks guy, good basic rub, we use it on anything pork ... and deer ...
 
I made this rub and used it on a couple racks of spares and it was as good as any commercial rub I've tried so far. IMHO, of course.
 
Thanks matchew , it is simple and everyone probably has the ingredients in their cupboards already ... and you can just store it in a Tupperware bowl in the cupboard ....
 
@Griz400

I'm trying your pork butt rub.  Thanks for the recipe.  Hope it turns out great.  

Thanks

Dre
 
It will be pretty good ... Actually I am smoking a chuckie tomorrow and using this rub on it, except I am rubbing it down with honey mustard and then sprinkling it all over over and wrapping it in fridge overnight .....
 
Same ingredients I use [emoji]128077[/emoji] I don't measure mine though. I just shake it on out of the spice jars. Risky [emoji]128514[/emoji]
 
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I edited this recipe due to when I typed it in ... my wife caught this ... I had typed in 2 teaspoons  of cayenne pepper and was supposed to be just 1 ...if you like it hot,guess 2 would be ok .. sorry to whoever tried it and thought it was a little on the hot side ..whenever we BBQ anything, we always tend to season food for the average person, I like hot, wife doesn't ,I like rare, wife likes it well done .. go figure .. so, now it right, 
 
Gonna have to try your rub there Griz.

Yours is milder than what I use for my pork.
I go a good bit heavier on the spices.

1C Brown Sugar
1/2C Lawry's Seasoned Salt
1/3C each Paprika, Garlic and Onion powders
And if I want to kick the heat up I add
1/8C each of Cayenne and Black peppers
 
Going to try Griz's pork rub today on a piece of tenderloin. Going to cook in my MES. With cherry smoke and see how it turns out.
 
you will like it, simple rub, and you probably have all the ingredients .. smoke it to an internal of 145
 
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