Barbecue Rub
This recipe goes with Low-and-Slow Baby Back Ribs
Yield: about 3 cups
Ingredients
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated garlic
- 1/2 cup kosher salt
- 1/2 cup paprika
- 2 tablespoons granulated onion
- 1 tablespoon dry mustard
- 1 tablespoon Creole seasoning
- 1 tablespoon chili powder
- 1 tablespoon ground red pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
Preparation
Stir together all ingredients in a bowl. Store in an airtight container.
Member Ratings and Reviews
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I have used this recipe twice. The only change I would make is to use only 1/8 cup of kosher salt. 1/2 cup is wayyyy too much salt. It over powers the rest of the flavors. When you reduce the salt you get a wonderful southwest sweet & spicy flavor.09/04/05
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(swtbrad55@aol.com)
We use this rub all the time. It is also wonderful to use when smoking pork tenderloins or butts, chicken, and turkey. Store in airtight container and you'll have enough rub for several uses.07/15/05





