Basic Barbecue Rub

"This is from the booklet the IGA supermarket produced. It can be good on it's own or as a base for experimenting. There are variations to this recipe that I will include below."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
Ready In:
1/2 cup




  • Blend all the ingredients together and store in a small container. Ue when ready to barbecue.
  • Variations (adding to the dry rub above):.
  • Mustard and thyme:.
  • Add 4 tbsp Compliments Honey & Garlic mustard, and 2 tbsp of fresh thyme leaves. It is good for fish, poultry, meats, potatoes, and vegetables.
  • Mediterranean:.
  • Add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic. Good for grilling vegetables, meat and seafood.
  • Coffee and cocoa:.
  • Add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix. It's good with beef, pork, game and poultry.
  • Maple:.
  • Add 1 tbsp brown sugar, with 2 tbsp organic 100% maple syrup. Good with pork, salmon, poultry, apples, pears, and squash.

Questions & Replies

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  1. Mom2Rose
    Spring PAC 2009: Yum!! I tried the mustard variation on chicken. It was outstanding!
  2. Andi Longmeadow Farm
    Simple to put together, everything on hand, and the taste spectacular. I especially love the use of sea salt here, as it gives a perfect little crunch, the sugar mixed with the cumin and coriander is the way to go. I used this on steaks, and put the rub on in the morning, so by this afternoon, all the wonderful tastes of this rub had soaked well within the walls of the meat. Terrific, Studentchef! Didn't change a thing! Made for *SSC-Pet Parade* July 2008.


I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that. I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares. <img src=""> <img src="" border="0" alt="Photobucket"width=100%> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> spring 08 <img src=""> <img src=""> fall 08 <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> spring 09 <img src=""> fall 09 <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""></a> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="">
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