Basic BBQ Rub

"Adapted from Championship BBQ Secrets for Real Smoked Food by Karen Putman. This is my favorite rub to put on anything that I plan to cook over fire. I just love the sweet, smoky flavor- it adds to what you're cooking, rather than overpowering the natural flavor of the food. The author also uses jalapeno pepper powder in this, but I've never been able to find it, so I've left it out."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by AZPARZYCH photo by AZPARZYCH
Ready In:
1/2 cup




  • Combine all ingredients in a small bowl until well blended. Place in a sealed container until ready to use.

Questions & Replies

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  1. Lavender Lynn
    Love making spice rubs at home. It is so great seeing what spices actually go in the recipe. I left out msg. Made for 123 Hits.
  2. Noo8820
    What a great rub...really simple to make, and so totally delicious.<br/>I couldn't lay my hands on any ancho chilli powder, so used a pinch of pure chilli powder instead, and I skipped the msg too.<br/>I used this on chicken breasts, and it was just great...sweet but not so much that it takes over.<br/>DH and I loved it and will hang on to this one to make again, and again!<br/>Made for 123 Hits.
    I really like the sweetness of this rub and the fact that it is not spicy. I used light brown sugar since I didn't have dark and left out the MSG. I used on b/s chicken breasts that we grilled for sandwiches; cannot wait to try it on my favorite, pork tenderloin. This is a keeper! Made for PRMR.


I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src=""><img src=""> <img src="" border="0" alt="Photobucket"> <img src=""><img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""><img src="">[IMG][/IMG]
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