Rubs
At BBQ4Beginners we believe that rubs are the foundation of great BBQ. Many great pitmasters guard their rub recipes at all cost. (Not here we like to give them away!) Even though some recipes are simple they can greatly enhance the final product.
Our Pork Rub recipe is a great one to have around for lots of things. It delivers sweetness , heat and savory flavors all in one. We find we get a great bark with this rub as the sugars carmelize making the outside of the meat crispy.
Pork Rub Recipe
2 1/2 Cups Brown Sugar
1 Cup Paprika
2 tablespoons Garlic Powder
2 tablespoons Onion powder
1 teaspoon Cayenne Pepper
1 teaspoon Chili Pepper
2 tablespoons Salt
2 tablespoons Black Pepper
2 teaspoons Cumin
Rib Recipe (Pork)
2 Cups Brown Sugar
1/2 Cup Paprika
2 tablespoons Garlic Powder
2 tablespoons Onion powder
1 tablespoon Cayenne Pepper
1 tablespoon Chili Pepper
2 tablespoons Kosher Salt
2 tablespoons Black Pepper
2 teaspoons Cumin
This is our Sweet Heat recipe. It is similar to our pork rub but with the amount of Cayenne and Chili pepper kicked up to enhance the spicy flavor. This is mellowed with the sugar and smoke and the end product is outstanding. We don’t add any bbq sauce to the ribs. Your family and friends will devour these ribs without ever adding a drop of sauce.
Classic Kansas City
1 Cup sugar
½ Cup paprika
¼ Cup kosher salt
¼ Cup celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 tablespoon cayenne pepper
This rub is a staple for Kansas City style ribs
Brisket
1 Cup Coarse Black Pepper
1 Cup Kosher Salt
1/2 Cup Garlic Powder
I’m going to defer to the folks from Texas on this one since I have to say it is by far some of the best brisket I’ve ever tasted. It is a simple rub that accents the beef that is already full of flavor. This rub is also called a dalmatian rub for obvious reasons. As we suggested before mx everything together in a bowl to make sure that it goes on evenly. Don’t be shy about applying, make sure you have a good coating. This piece of meat doesn’t need to sit overnight with the rub. It can be done just before the smoking process.
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Salmon
1/3 Cup Brown Sugar
2 tablespoons of Kosher Salt
2 tablespoons of Cumin
1/8 stick of butter
1 tablespoon of rosemary
1 lemon
Salmon doesn’t need to sit with the rub overnight and can be prepared just before going on the smoker. Begin by slicing the lemon in half and squeezing the fresh juice over the salmon. Then take the previously mixed brown sugar, salt and cumin, apply an even but thorough coating. Slice the butter in thin slabs and evenly space on the fish. If possible use a couple of sprigs of fresh rosemary and distribute these evenly over the length of the fish
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