How to Make Your Own BBQ Rub

They there fellow lovers of all things smoked food and welcome to my post where we will discuss the ins and out of how to make your own BBQ Rub. Now, when I started out in this BBQ caper, I took myself down to the local BBQ store and purchased myself a few rubs… One for pork and one for beef.

And whilst these tasted good, I really wanted to experiment with all the different flavors I could muster on my favorite cuts of meat so I started playing with my own. And as I learned more and more, I found I was not only able to adjust the flavors to suit my personal preferences, but it works out just a little cheaper as well.

So then, let’s delve into the world of homemade BBQ rubs to see what you need to think about as you put together your perfect blend.

The Four Elements of a Good Rub

One of the things I love the most about BBQ is the variants in flavors that you can achieve. Everyone has an opinion of what works best and what constitutes a great rub. Some go for intricate mixtures whilst others opt for the simple is best approach.

And whilst of course that is not to say that there are some very good store bought rubs out there – I have a few absolute favorites myself – but there is something about getting your own concoction right.

And before we get into some recipes, as you put together your favorite mix, you need to keep in mind that a good BBQ rub balances four basic flavor elements:

1. Sweetness: Raw brown sugar is the most common choice for adding a touch of sweetness that caramelizes beautifully on the grill.
2. Saltiness: Kosher salt or sea salt enhances the natural flavors of the meat.
3. Spice: Paprika (smoked or sweet), black pepper, cayenne, or chili powder add depth and heat.
4. Herbs and Aromatics: Garlic powder, onion powder, oregano, thyme, or cumin provide earthy and aromatic notes.

All in all, I find that the best rubs I have made include each of the 4 elements above. But here is the kicker, if you don’t like heat, leave it out. If you don’t like onion, leave it out and so on.

Basic Ratios for BBQ Rub

The next step as you experimet is to work out how much to add. I personally never measure anything which means I often get different tastes at each cook. Sometimes this works and sometimes (like when I I accidentally added about 10 tablespoons of cumin) not.

So, whilst you can, and will, experiment as you go, a common ratio for a balanced rub is as follows:

• 1/4 cup sugar
• 2 tablespoons salt
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)

This creates a solid foundation for you to tweak and experiment with. The above matches my basic rub however I like to add a little cumin to the mix as well.

How to Make Your Own BBQ Rub

Ok, if you watch me make a rub, it is usually a case of shaking each of my ingredients straight out of the jar or container until it all ‘feels right’ and then stirring it together with a fork. If I can’t see any ‘red’ amongst the sugar etc., I add more chili and/or paprika. If I can’t see any salt or pepper, I add more.

However, if you are a little more disciplined than I am, then the following steps can do you well:

1. Choose Your Base Ingredients: Start with a balance of sweet and salty ingredients, then layer in spices and herbs.
2. Mix Thoroughly: Use a small whisk or spoon to combine the ingredients evenly. A fine, consistent mix ensures an even application on the meat.
3. Taste Test: A good chef will always tell you to taste everything – so do that and adjust as necessary if anything sticks out or is noticeably missing.
4. Apply: Apply your rub to the meat (we will discuss this a little more below)

Note: If you have increased the amounts outlined above to make in bulk, place your rub in an airtight container and store in a cool, dry place. It should last for several months.

Customizable BBQ Rub Recipes

Of course the other aspect of a rub is to match it to the type of meat you are smoking. I like the following as outlined except for beef ribs or brisket – then it is just salt and pepper or a good store bought SPG.

Anyway, play around with the following – comment below and let me know what you think.

1. Classic BBQ Rub

Perfect for pulled pork or chicken.

• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon mustard powder
• 1/2 teaspoon cayenne pepper (optional)

2. Spicy BBQ Rub

Great for ribs and wings.

• 2 tablespoons chili powder
• 2 tablespoons smoked paprika
• 1 tablespoon brown sugar
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin

3. Herb-Infused BBQ Rub

Ideal for lamb or seafood.

• 2 tablespoons kosher salt
• 2 tablespoons dried oregano
• 2 tablespoons rosemary (crushed)
• 1 tablespoon thyme
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon lemon zest (optional)

Tips for Applying Your Rub

Now of course, once you have made your rub, you can use it in your cooks. The following is a commonly followed process:

1. Dry the Meat: Pat your meat dry with a paper towel to help the rub stick better.
2. Generous Coating: Don’t be shy—cover the meat generously and rub it in with your hands.
3. Let it Rest: Allow the rub to sit on the meat for at least 30 minutes or overnight for deeper flavor penetration.
4. Smoking or Grill: BBQ rubs are perfect for low-and-slow cooking on a pellet smoker or direct grilling over coals.

Binders

In many cases, binders are used prior to the addition of the rub with a primary purpose of helping the rub stick better to the meat, ensuring an even coating that stays in place during cooking.

Some are advocates of using binders and some are not so whilst a binder isn’t strictly necessary, it can enhance the flavor distribution and appearance of the finished product. I personally use a yellow American mustard myself however common binders include:

1. Mustard
   • A classic choice for pork ribs, pulled pork, and brisket.
   • Adds a tangy, slightly acidic flavor, but it becomes neutral when cooked.
2. Oil (Vegetable, Olive, or Avocado)
   • Neutral in flavor and helps the rub stick without altering the meat’s taste.
   • Works well for poultry, seafood, and beef – this is what I use when cooking Brisket.
3. Water or Broth
   • A simple, flavor-neutral option that lightly moistens the meat.
4. Hot Sauce
   • Adds a spicy kick, perfect for those who love heat.
5. Butter or Ghee
   • Imparts a rich, buttery flavor, ideal for chicken or turkey.
6. Honey or Maple Syrup
   • Creates a sweet glaze and helps the rub caramelize, especially on ribs, ham or chicken.
7. Worcestershire Sauce or Soy Sauce
   • Adds umami depth, particularly for beef or darker meats- I have used this on Beef Ribs and found the flavor to be excellent.

Conclusion

So there you have it, my suggestions on how to make your own BBQ Rub. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.

Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.

Until next time

Have fun and get smoking!

Paul