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griz's pork / rib rub

post #1 of 14
Thread Starter 

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 

2 Teaspoons 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 .... 

post #2 of 14

Sounds good!

 

Thanks for sharing!

 

Al

post #3 of 14

Just what I've been looking for, nice and simple. Sounds tasty as well. Thanks for sharing.

post #4 of 14
I'm going to give it a try! Thanks
post #5 of 14
Thanks griz400 I will give it a try
post #6 of 14
Thanks. I've been searching like crazy. it's hard to find a simple recipe.
post #7 of 14

I made this last weekend and used it on ribs and pork loin. It was great!!

post #8 of 14
Thread Starter 

Thanks guy, good basic rub, we use it on anything pork ... and deer ...

post #9 of 14

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.

post #10 of 14
Thread Starter 

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 ....

post #11 of 14

@Griz400

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

Thanks

Dre

post #12 of 14
Thread Starter 

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 .....

post #13 of 14
Sounds great Griz 400. Gonna have to try it.😋
post #14 of 14
Same ingredients I use 👍 I don't measure mine though. I just shake it on out of the spice jars. Risky 😂
Edited by Rings R Us - 8/30/17 at 8:24am
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