Magic Dust BBQ Rub

"Given to us by my husband's co-worker. We have yet to try it. Posting for safekeeping. If you try it, let us know how it is....."
photo by a user photo by a user
Ready In:
2 cups




  • Mix all ingredients and store in a tightly covered container.

Questions & Replies

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  1. I keep this "Magic Dust" on hand in my own kitchen. This is EXACTLY the same ingredients that Mike Mills uses in his "magic dust" for a multitude of recipes & keeps on every table at the 17th Street Bar & Grill. It is the MOST STOLEN item from his restaurant according to Mike in his book "Peace, Love, & Barbeque." Heat and spice can be adjusted by varying the mustard and black pepper to taste... I recommend keeping amounts the same (whether doubling or halving) for each to retain "balance" of the overall blend... but I've finally settled on the original version for my tastes. <br/><br/>This dust is excellent as a rub for ribs/pork (and other meats). The "dust" is versatile; it is used in 17th Street's Tangy Pit Beans, Judy Mill's From-Scratch Baked Beans (humorous book revelation about these), & 17th Street's Becky's Deep Dish BBQ Pie as well as many other uses. Think of it as an alternative to paprika whenever called for... like to dust deviled eggs. I seldom make any kind of baked bean recipe anymore without adding a little magic dust! No canned baked beans or pork-n-beans I throw together ever gets to the table without a shot of magic dust!<br/><br/>As Mike says... keeps indefinitely in a tightly covered container, but it won't last long! This is a great item to keep near the grill or stove... or on the spice carousel. People who are not DISCOVERING this dust are missing out on a major secret ingredient in many recipes of ONE of the most award-winning BBQ pit masters in the USA! Google Mike Mills and check out this guy... he's a living legend!
  2. I just bought a pellet smoker and wanted to do some ribs for friends and family. I tried the Magic Dust and one other I found online on separate racks. The Magic Dust with unfoiled baby back ribs and glazed with a little Blues Hog sauce was a hit. The bark was perfect and the taste was just right. Thanks for sharing this with us all!



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