Prep 2 mins
Cook 0 mins
If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor.
- 73.94 ml kosher salt (use only kosher salt!)
- 88.74 ml brown sugar
- 88.74 ml chili powder
- 44.37 ml paprika
- 36.97 ml black pepper
- 36.97 ml garlic powder
- 14.78 ml dried tarragon
- 14.79 ml onion powder
- 14.79 ml lemon pepper
- 14.79 ml rosemary
- 14.79 ml dried thyme
- 14.79 ml mustard powder
- 4.92 ml cumin
- 2.46 ml cayenne (or adjust to heat level)
- Mix all ingredients together and store in an airtight glass jar in the fridge.
I reduced the salt by 1T and I did not use the hot pepper. This recipe got raves at my house. I used this on back ribs and chicken. The next time I use this rub I'll probably reduce the salt by another T. I covered the ribs and chicken completely and let them sit overnight. Very good!!
Loved it! Used it on pork loin roast in the crockpot, absolutely perfect flavor. Thanks Kitten, for another keeper :)
Thumbs up on your recipe - it was really good on spare ribs, but even better on chicken thighs which were both done in the oven - canâ€˜t wait to try it on something I am going to do on the grill. I gave it a 4 as opposed to a 5 because of the need to seriously reduce the salt - used only 2 tablespoons and next time may only use 1 1/2 tablespoons (you always add more). The only kind of paprika I had was smoked and plus did not have any lemon pepper so I used the lime pepper I had. The cayenne is a must in my opinion, yet it was not hot. This is fantastic and I will defiantly be keeping some on hand. Thanks Kittencal, love your recipes.