BBQ Rubs

A rub is a dry mix of seasonings applied to meat before it cooks. It seasons the surface, helps build the dark, flavorful crust called bark, and is one of the clearest signatures of a barbecue style.

The building blocks

Salt

Salt is the foundation. It seasons the meat, draws out moisture that dissolves the other spices, and over time works into the surface of the meat. Many cooks prefer kosher salt for its larger grains, which are easier to spread evenly. Because salt crystals vary in size by brand, measure by weight if you want consistent results.

Pepper

Coarsely ground black pepper is the other half of the classic central Texas brisket rub. Coarse grinds add texture to bark and are less likely to taste harsh than fine powder.

Sugar

Brown sugar, white sugar or turbinado sugar add sweetness and help with color. Sweet rubs are common on pork ribs and shoulders, and in Kansas City and Memphis styles. Sugar can burn at high heat, so sweet rubs suit low-and-slow cooking better than hot grilling.

Paprika and chile

Paprika adds color and mild flavor; smoked paprika adds smoky depth. Chili powder, cayenne, chipotle and ancho bring heat and earthiness in different measures.

Aromatics and spices

Garlic powder and onion powder appear in most rubs. Others add cumin, mustard powder, celery seed, oregano, thyme, coriander or ground coffee.

Regional rub styles

  • Central Texas: salt and coarse black pepper, sometimes with garlic. The beef does the talking. See Texas barbecue.
  • Kansas City: sweeter and more complex, with brown sugar, paprika, chili powder and garlic, designed to pair with a thick sauce. See Kansas City barbecue.
  • Memphis: famous for dry rubs on ribs, with paprika, garlic, and a mix of herbs and spices, often sprinkled on again after cooking. See Memphis barbecue.
  • Carolina: simple seasonings on whole hog and shoulder, with much of the flavor coming from the vinegar sauce afterward. See Carolina barbecue.

Starting ratios

These are starting points to adjust to taste, by volume:

  • Texas-style beef: equal parts kosher salt and coarse black pepper. Some cooks add a little garlic powder.
  • All-purpose pork: brown sugar and paprika as the base, with smaller amounts of salt, black pepper, garlic powder, onion powder and chili powder, and a pinch of cayenne.
  • Herb and pepper for tenderloin: salt, black pepper, garlic, and dried rosemary or thyme.

Mix a batch, taste a pinch, and write down what you did. If a store-bought rub contains salt, account for it before adding more.

Applying a rub

  1. Trim first. Remove excess fat and silverskin so the rub reaches the meat.
  2. Pat dry if the surface is very wet.
  3. Use a binder if you like. A thin coat of yellow mustard, oil or hot sauce helps the rub stick. The mustard flavor largely disappears during cooking.
  4. Shake from a height so the rub falls evenly. Cover every surface, including the sides.
  5. Do not over-rub. A heavy crust of seasoning can taste salty or bitter. You should still see a little meat through the rub.
  6. Keep it cold. Return the meat to the refrigerator until it goes on the smoker. Never leave raw meat out at room temperature.

Dry brining

Salting meat in advance, from a few hours to overnight, gives salt time to work into the meat. Many cooks apply just the salt ahead of time and the rest of the rub before cooking. Always do this in the refrigerator, as the USDA Food Safety and Inspection Service advises for marinating.

Rubs and bark

Bark forms as the surface of the meat dries, the rub and rendered fat cook together, and smoke settles on the surface. Coarse pepper and a moderate amount of sugar help. Wrapping too early or spritzing too often softens bark.

Storing rubs

Keep rubs in airtight containers away from heat and light. Ground spices lose aroma over time, so make batches you will use. Never return a spoon that has touched raw meat to the rub container, and never reuse leftover rub that has touched raw meat.

Rub and sauce together

If you plan to sauce, keep the rub in balance. A sweet rub plus a sweet sauce can be cloying; a peppery rub pairs nicely with a sweet Kansas City sauce, and a simple salt-and-pepper pork pairs with a sharp vinegar sauce. See our sauce guide.

Rubs for different meats

  • Brisket: salt and coarse pepper; add garlic or a little paprika if you like.
  • Pork shoulder: sweet and savory, with brown sugar, paprika, garlic and a little heat.
  • Ribs: a paprika-based rub, sweet for Kansas City, more savory and herbal for Memphis dry ribs.
  • Chicken: lighter on sugar, with herbs, garlic and pepper; FSIS says all poultry should reach 165 °F.
  • Tenderloin: salt, pepper, garlic and herbs; let the beef shine.

Sources

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