Without a good BBQ rub, you might as well not even fire up the grill or smoker.  The BBQ Rubs below will get you to the promise land at any backyard BBQ.  Although I experiment a lot with different combinations of seasonings, these are my everyday rubs that I fall back on to get great results every time.   Give them a try – you will not be disappointed!

Good Lov’n Rub

This rub is pretty awesome on anything grilled or smoked.  I love it on Pork & Chicken, but have used it on steaks and fish as well.  I use it the most on Smoked Pork Shoulder, Smoked Whole Chicken, and Chicken Wings

• 12 T   Brown Sugar
• 2 T Kosher Salt
• 4 T Seasoned Salt
• 2 T Celery Salt
• 2 T  Lemon Pepper Mix
• 2 T  Garlic Powder
• 2 T Onion Powder
• 4 T Paprika
• 2 T Ancho Chile
• 2 T Black Pepper
• 2 tea Ground Cumin
• 2 tea Oregano
• 2 tea Thyme
• 2 tea Rosemary
• 2 tea Cayenne Pepper
• 2 tea Mustard Powder

Sweet Lov’n Rub

This is a sweet and salty rub that really shines on Chicken and Pork for shorter grill and smoking sessions.  I would not recommend using it on longer smoking sessions, as the high amount of sugar in it can become a bitter char.   Try it on a grilled/smoked chicken legs, chicken thighs, or chicken wings to start.   I often use it on flank steak if I am too lazy to mix up a marinade as well.

• 2 T Celery Salt
• 6 T Kosher Salt
• 12 T Brown Sugar or Turbinado Sugar
• 6 T Ancho Chile
• 1 T Black Pepper
• 2 T Paprika
• 1/2 T Onion Powder
• 1/2 T Garlic Powder
• 1/2 tea Ground Cumin
• 1 tea Cayenne Pepper

Hot Lov’n Rub

This is a great mix for hot wings and spicy pork tenderloin.  I use this for pork and chicken tacos a lot.

• 6 Tablespoons Brown Sugar
• 2 Tablespoon Kosher Salt
• 1 Tablespoon Seasoned Salt
• 1 Tablespoon Celery Salt
• 0.5 Tablespoons Lemon Pepper Mix
• 0.5 Tablespoons Granulated Garlic
• 0.5 Tablespoons Onion Powder
• 1.5 Tablespoons Paprika
• 2 Tablespoons Ancho Chile
• 1 Tablespoon Black Pepper
• 0.5 teaspoon Ground Cumin
• 1 teaspoon Oregano
• 1 teaspoon Rosemary
• 1 teaspoon Thyme
• 5 teaspoons Cayenne – add in gradually to your liking

Moo Lov’n Rub

This is a nice rub for steaks and burgers.  Evenly coat steaks and burgers for a nice punch of flavor.  The thicker the cut of beef, the more rub you can use.

• 2 tea Brown Sugar or Turbinado Sugar
• 1.5 tea Seasoned Salt
• 3 tea Kosher Salt
• 1 tea Garlic Powder
• 1 tea Ancho Chile
• 3 tea Ground Black Pepper
• 1 tea Lemon Pepper
• 2 tea Oregano

Herb Lov’n Rub

This is a simple effective rub for chicken, pork, potatoes, and other roasted vegetables.  I often use this to roast a mixture of carrots, onions, and potatoes.  It adds a lot of flavor without overpowering the dish.

• 1 tea Seasoned Salt
• 1 tea Kosher Salt
• 1 tea Ground pepper
• 1 tea Rosemary
• 1 tea Thyme
• 1 tea Oregano
• 1/2 tea garlic powder

Pork Rib Rub

I have experimented with dozens of combinations of spices for rib rubs.  This is my latest favorite.  Expect to use around 1.5 – 2.0  Tablespoons per rack of ribs.  Just do not over do it.

• 1 Tablespoon Kosher Salt  (use 1/2 T Kosher Salt and 1/2 T Celery Salt to mix it up)
• 1 Tablespoon Coarse Ground Pepper – one grain finer than cracked
• 1 Tablespoon Ancho Chile Powder
• ½ tsp Garlic Powder

Beef Brisket Rub

Heavy on salt and pepper, this is the best way to go for brisket.  The longer the smoke session, the more seasoning you will need to make an impact.  Expect to use 6-8 Tablespoons of this rub for a 15 lb whole brisket.

• 6 Tablespoons Ground Black Pepper – one grain finer than cracked
• 2 Tablespoons Ancho Chile
• 4 Tablespoons Kosher Salt
• 2 teaspoons Granulated Garlic

Beef Rib Rub

This is a rub a came up with for Smoked Beef Ribs.  It is nice a salty, with a little heat from the cayenne pepper.  You can use this on Brisket too.

• 3 Tablespoons Ground Black Pepper – one grain finer than cracked
• 3 Tablespoons Kosher Salt
• 1 Tablespoon Ancho Chile
• 1 teaspoon Cayenne Pepper

Cajun Blackening Season

This is my version of a blackening seasoning.  Mine has more herbs in it than most, which allows you to lay it on pretty thick for a nice crust.  I love it for pan seared chicken breasts or grilled chicken of any kind.

• 1 Tablespoon Oregano
• 1 Tablespoon Thyme
• 1 Tablespoon Basil
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Smoked Paprika
• 1/4 teaspoon Cayenne Pepper
• 1/2 teaspoon Ground White Pepper
• 1 teaspoon Black Pepper – freshly ground
• 1 teaspoon Ancho Chile
• 1/4 teaspoon Chipotle Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/4 Teaspoon Cumin