A barbecue rub is a blend of herbs, spices, salt, sugar, and other seasonings that is rubbed onto meat before grilling or smoking to add flavor. Making your own homemade bbq rub allows you to customize the flavor profile and ingredients to suit your taste. With the right combination of spices, a good bbq rub can take your grilled or smoked meat from bland to spectacular. This guide will teach you everything you need to know about how to make a bbq rub from scratch.
Why Make Your Own BBQ Rub?
There are plenty of premixed bbq rubs you can buy at the grocery store. However, making your own homemade barbecue rub has some distinct advantages:
- Customize the flavor – When you make it yourself, you can tweak a bbq rub recipe to your taste preferences. Adjust the level of heat with different chile peppers or add more tang with citrus zest.
- Control the ingredients – Many premade rubs contain lots of salt, sugar, and MSG. Making it at home lets you use healthier ingredients.
- Save money – Homemade rubs are much less expensive per ounce compared to store-bought versions.
- Make in bulk – Mix up a big batch of your signature rub to have on hand whenever the craving for barbecue strikes.
Tips for Creating a Homemade BBQ Rub
Follow these tips when developing your own custom barbecue rub recipe:
Use High-Quality Ingredients
Opt for fresh spices over pre-ground ones for a more intense, nuanced flavor. Whole peppercorns, cumin seeds, coriander seeds, and dried chiles freshly ground right before mixing the rub all make a difference you can taste.
Find the Right Balance
A good bbq rub balances flavor elements like heat, sweet, savory, tangy, smoky, and aromatic. Play around with ingredient proportions until you land on your ideal mix.
Consider Meat Type and Cooking Method
Adjust a dry rub recipe based on what you’ll be cooking. For example, brisket can handle lots of black pepper while pork likes sweet flavors. And smoked meat needs bold seasoning to stand up to the smoke whereas grilled food is okay with more delicate spices.
Make Extra
It’s hard to go wrong with having more bbq rub on hand than you need. These bold spice blends stay fresh for months and work on all kinds of meats and vegetables.
Use a Shaker
Transfer finished homemade barbecue rub to a shaker bottle or jar with holes in the lid for easy sprinkling onto meat. This helps distribute the seasoning evenly.
Essential Ingredients for Homemade BBQ Rubs
While the possibilities are endless when formulating your own barbecue rub recipe, these ingredients form a basic framework:
Salt
Salt enhances overall flavor. Kosher salt or sea salt are good options. Use an amount between 1-2 tablespoons for a standard bbq rub recipe serving 6-8 people.
Sugar
Sugar balances out saltiness and adds caramelization. Brown sugar or turbinado sugar are common choices. 1-3 tablespoons is usually enough.
Chile Pepper(s)
Chile powder, cayenne, chipotle, ancho, and more provide heat. Just 1-2 teaspoons can pack some punch.
Black Pepper
Freshly ground black pepper contributes a sharp, woody note. Use 1-3 tablespoons depending on preference.
Smoky Paprika
Look for smoked Spanish paprika to bring a smoky aroma. 1-2 tablespoons is typical.
Herbs
Oregano, thyme, rosemary, basil, cilantro, and parsley offer herbal nuance. Use 1-2 tablespoons total.
Spices
Cumin, mustard powder, coriander, cinnamon, and ginger lend earthy depth. 1-2 tablespoons combined is plenty.
Garlic & Onion
Garlic powder and onion powder add a savory element. 1 teaspoon each is a good starting point.
Inspiring Homemade BBQ Rub Recipes
The best way to create your signature bbq rub recipe is to experiment! Try these recipes to get inspired:
Basic Barbecue Rub
This straightforward homemade barbecue rub works well on all kinds of grilled and smoked meats.
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
Southwest BBQ Rub
The addition of oregano, cilantro, lime, and coffee amplify the Southwestern vibe. It’s fantastic on beef brisket.
- 2 tablespoons smoked paprika
- 2 tablespoons light brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground coffee
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Zest of 1 lime
- 2 tablespoons chopped fresh cilantro
Jerk BBQ Rub
For a Caribbean kick, spike your bbq rub with the traditional Jamaican jerk seasonings. It’s especially good on chicken.
- 1 tablespoon dried thyme
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
Coffee BBQ Rub
The addition of strong coffee gives this rub a bold, intense flavor that pairs perfectly with beef like ribs or brisket.
- 1/4 cup finely ground coffee
- 2 tablespoons paprika
- 2 tablespoons firmly packed dark brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
How to Apply a Dry Rub
Once you’ve mixed up a good homemade barbecue rub, proper technique applying it before cooking is important:
- Pat meat dry – Remove any excess surface moisture first so the rub adheres well.
- Rub it in – Massage the spice mix all over every surface of the meat, not just on top.
- Use generous amounts – Don’t be shy. More is better to form a nice crust. Reapply more just before cooking too.
- Let it rest – Let meat sit for at least 1-2 hours after applying rub for the flavor to permeate deeply. Overnight is even better.
- Get great grill marks – Let the rub form a crust before flipping meat to get those nice char lines.
- Brush off excess – Lightly brush off any unabsorbed spices before serving or the rub will overpower the natural meat flavors.
Frequently Asked Questions About Homemade BBQ Rubs
What’s the difference between a rub and a marinade?
A rub is a dry blend of spices and herbs applied to the outside of meat before cooking. A marinade is a wet mixture of acidic ingredients, oil, and seasonings that meat soaks in to tenderize and add flavor.
Can you use a rub on chicken?
Yes, bbq rubs pair deliciously with chicken. Apply the rub under the skin as well as on top for maximum flavor infusion. Poultry needs less time for the rub to penetrate – 1 hour minimum.
How long does homemade bbq rub last?
An airtight container in a cool, dark place allows a dry rub to stay fresh for up to 6 months. After that, the spices start losing potency. For maximum flavor and aroma, use rubs within 2-3 months.
What meat takes best to rubs?
Rubs work wonderfully on beef, pork, lamb, chicken, turkey, fish, shrimp, and even hearty vegetables like potatoes. Leaner cuts benefit most from the added moisture retention and flavor of a spice rub.
Can you add liquid to make a bbq rub a marinade?
Yes, mixing a homemade dry rub with oil, vinegar, yogurt, fruit juice or other wet ingredients transforms it into a marinade paste. Let meat marinate in the mixture overnight before cooking.
What’s the best way to grind whole spices for rubs?
Use a dedicated electric spice grinder only for spices to avoid picking up other flavors. A mortar and pestle also works well for small batches. Just grind in short pulses to prevent overheating.
Conclusion
Whipping up your own custom bbq rub recipe at home gives you total control over the ingredients and flavors. Experiment with different spice combinations until you hone in on your dream blend. Proper technique applying the rub is also key for maximum flavors. With the right homemade dry rub and cooking method, you can take grilled and smoked meats to new heights of taste and tenderness. Once you get in the habit of making your own signature barbecue rubs, you may never go back to the generic store-bought ones again.