My go to BBQ Rub.
Some recipes become favorites. Others quietly become part of how you cook.
This BBQ rub is one of those staples in my kitchen. I don’t really measure anymore. I make it by taste, adjusting it a little depending on what I’m cooking. It’s smoky, slightly sweet, and savory, with just enough warmth without being overly spicy.
I use it on just about everything that goes on the grill—pulled pork, pork roast, ribs, chicken, salmon, and even grilled skewers.
My Everyday BBQ Rub
4 tbsp Dark Chili Powder
2 tbsp Sweet Paprika
1–2 tsp Cumin
1 tsp Ancho or Chipotle Chili Powder
1–2 tsp Garlic Powder
1–2 tsp Onion Powder
1–2 tsp Dried Oregano
1 tbsp Dark Brown Sugar (Mascobado)
Optional: 1 tsp Ground Coriander
Mix everything together, adjust to taste, and store it in an airtight jar.
I make this by taste rather than exact measurements, so no two batches are exactly alike, and that’s part of the fun. If I’m cooking ribs or salmon, I might add a little more brown sugar. If it’s for chicken or pork roast, I may lean a bit more on the herbs or paprika.
What I Learned
- Spice rubs don’t have to be exact. Adjust them to suit what you’re cooking.
- Start with a base, then balance sweetness, herbs, and heat to your taste.
- Make notes as you go so you can recreate a batch you really love.
- A homemade rub is fresher and easier to customize than most store-bought blends.
- One good everyday rub can be used on almost everything that goes on the grill.
Liz 'N Lux 