Chile's Basic Rubs for Pork, Chicken and Brisket

[chilerelleno]

These are my basic homemade rubs, always bags of these in the spice cabinet.

From these basic recipes it is very easy to adjust them one way or another, no salt, more salt, sweet, savory, mild, hot or for particular flavor profiles.

These are not processed in a spice grinder, I just whisk them together.

Pork
1c Brown or Turbinado sugar
3/4c Lawry's Seasoned Salt
1/3c each smoked paprika, granulated garlic and granulated onion
1/8c each of cayenne and black peppers

Chicken
1c Lawry's Seasoned Salt
1/2c paprika
1/8c each turmeric, granulated garlic, granulated onion and coriander powder
1T each black pepper, rubbed sage, crushed thyme, crushed rosemary, parsley flakes and dried lemon peel/zest

Brisket
Coarse Kosher salt and fresh cracked peppercorn medley.
Nothing more, nothing less.
Okay... I sometimes add granulated garlic and onion, and maybe some cayenne.

 

[ab canuck]

Very similar to what I have tried on the pork, I am going to step up on the cayenne and try yours now.

 

[ksblazer]

Thanks for posting your rub recipes.

I'll have to give them a try, as everything you make looks so good.

Back in the day when I first started to grill. I would use Lawrys seasoned salt and black pepper as my basic rub for chicken, beef and pork.

Did that for quite a while before discovering all the other rubs that were available commercially, in books or on line.

 

[SmokinAl]

I don't use any salt in my rub, so your recipe wouldn't work for me.
But I'm sure a lot of the guys will love it!
Thanks for posting it!
Al

 

[browneyesvictim]

Looks great Chile. Thanks for sharing.

 

[ksblazer]

Just finished making up the chicken rub.

Now off to the store to buy some chicken.

Can't wait to give it a try

 

[chilerelleno]

Very similar to what I have tried on the pork, I am going to step up on the cayenne and try yours now.

Thanks for posting your rub recipes.

I'll have to give them a try, as everything you make looks so good.

Back in the day when I first started to grill. I would use Lawrys seasoned salt and black pepper as my basic rub for chicken, beef and pork.

Did that for quite a while before discovering all the other rubs that were available commercially, in books or on line.

I don't use any salt in my rub, so your recipe wouldn't work for me.
But I'm sure a lot of the guys will love it!
Thanks for posting it!
Al

Looks great Chile. Thanks for sharing.

Just finished making up the chicken rub.

Now off to the store to buy some chicken.

Can't wait to give it a try

Thanks fellas, really do appreciate the feedback/compliments.
It's what it's all about here sharing and helping each other make some good BBQ.
I hope people get some use out of and maybe even enjoy what little I have to share.

 

[RiversideSm0ker]

Thanks fellas, really do appreciate the feedback/compliments.
It's what it's all about here sharing and helping each other make some good BBQ.
I hope people get some use out of and maybe even enjoy what little I have to share.

Agreed I love all the ideas I get from the forum. Thanks for sharing Chile.

George

 

[Central PA Cowboy]

These are my basic homemade rubs, always bags of these in the spice cabinet.

Pork Rub
1C brown sugar
1/2C Lawry's Seasoned Salt
1/3C each paprika, garlic and onion powders
1/8C each of cayenne and black peppers

Chicken Rub
1C Lawry's Seasoned Salt
1/2C paprika
1/8C each tumeric, garlic, onion and coriander powder
1T each black pepper, crushed thyme, crushed rosemary, dried lemon peel and parsley flakes

Do you use Light or Dark Brown Sugar? I use either or, but I've noticed Dark gives a nice carmelized bark.

 

[chilerelleno]

Do you use Light or Dark Brown Sugar? I use either or, but I've noticed Dark gives a nice carmelized bark.

I prefer a light brown turbinado sugar, but dark has never posed a problem.
The lighter gives a better color in my opinion.

 

[Central PA Cowboy]

chilerelleno do you use a food processor to blend these rubs?

 

[chilerelleno]

chilerelleno do you use a food processor to blend these rubs?

No, I just whisk them together.

 

[ksblazer]

Just made up Chile's pork rub.

But I only had smoked Hungarian paprika. So that is what I used.

Sampled a pinch of it it tastes pretty good. Can't wait to use it on some pork.

 

[disco]

A few key ingredients for a basic rub. Like the look of both. Big like for sharing.

 

[ace_3s]

Thanks, Chile. I just had breakfast and was full until I saw the picture of your ribs above - now I'm STARVING (LOL)

Keep on smokin'

 

[chilerelleno]

Just made up Chile's pork rub.

But I only had smoked Hungarian paprika. So that is what I used.

Sampled a pinch of it it tastes pretty good. Can't wait to use it on some pork.

I hope it turned out great.

A few key ingredients for a basic rub. Like the look of both. Big like for sharing.

Thank you David, my pleasure to share here.

Thanks, Chile. I just had breakfast and was full until I saw the picture of your ribs above - now I'm STARVING (LOL)

Keep on smokin'

Mission accomplished!

 

[sawhorseray]

I think your rubs are great Chile, your basic pork rub has become my go to, can't thank you enough for sharing. Is the "T" in the chicken rub recipe a tablespoon or teaspoon? RAY

 

[chilerelleno]

I think your rubs are great Chile, your basic pork rub has become my go to, can't thank you enough for sharing. Is the "T" in the chicken rub recipe a tablespoon or teaspoon? RAY

Thanks Ray.
T = tablespoon
t = teaspoon

 

[sawhorseray]

Thanks Chile, I got it! Making the chicken rub for tomorrow, just ordered a vortex, guess I'll be doing some wings too. RAY