Pork Rub Recipe

If you like it so much try the salt-free version; https://dizzypigbbq.com/product/salt-free-dizzy-dust/

Wow...I've never heard anyone say they felt DD was too salty.

I've always found it to be among the lower end of the "salt spectrum" among rubs I use on butts.

Gary Tomato nailed it though....use their salt free and tweak on it until it suits your tastes.

I really enjoy many of the Dizzy Pig rubs.

I'm currently out of their Pineapple Head and must remedy this asap.

Here is a collection of Brethren Posted Rubs over the years.

I had saved the rubs to experiment with them. I also included the link to the original post and I put them in alphabetical order.

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BigaBites Foil Hat Rub
http://www.bbq-brethren.com/forum/showpost.php?p=1602340&postcount=1

12 Hungarian Sweet Paprika (Szeged)
6 White Cane Sugar
6 Brown Cane Sugar
6 Kosher Salt (Morton's)
6 Herbamare
2 Granulated Garlic (Tones)
2 Onion Powder (Tones)
2 Chili Powder (Williams)
1 Lemon Pepper (Tones)
1 X-Hot Barker New Mexico Chile Powder (Da Gift Basket)
1 Dulse graunules (fine particles)

About the oddball ingredients that maybe you are unfamiliar with...Herbamare and Dulse granules.
I find both locally at Whole Foods


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Bludawg's All purpose BBQ rub
http://www.bbq-brethren.com/forum/showpost.php?p=3133642&postcount=6

2 TB Lawry's seasoned salt
2 tsp garlic powder
2 tsp dry mustard
2 TSP chili powder
1 TSP chipotle Powder
1 tsp black pepper
1 TSP celery salt
3 Tb sugar


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Bludawg's Pork Rub for the BBQ Challenged
http://www.bbq-brethren.com/forum/showpost.php?p=2974139&postcount=2

1 4 oz bottle Sweet Paprika
1/2 a 4oz bottle Sugar( what ever kind you have)
1/2 a 4 oz bottle of Kosher salt
1 Teasp celery salt
1 Teasp Granulated onion
1 Teasp Granulated garlic
1 Table sp Mrs Dash Lemon pepper
1/2 tsp (or to taste) Cayenne pepper
1 Teasp Ginger
1 Teasp mustard powder


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Blu's All Purpose BarbeQue rub
http://www.bbq-brethren.com/forum/showpost.php?p=2979481&postcount=3

1 c Sea salt, medium fine
1/2 c Unrefined evaporated cane sugar
1/2 c Dark brown sugar, dried (*instructions below)
2 Tablespoon Sweet Hungarian paprika
2 Tablespoon Chili powder
2 Tablespoon Granulated onion (not onion "powder")
2 Tablespoon Dry mustard (I prefer Colman's)
1 Tablespoon Granulated garlic (not garlic "powder")
2 Teaspoon Black pepper, ground fresh
2 Teaspoon Celery salt
2 Teaspoon Ground ginger
1 Teaspoon Ground cayenne

*drying brown sugar
Preheat your oven to 170°.

Pour the sea salt and dark brown sugar on a large sheet pan, mix well, and spread the mixture evenly over the entire pan.
Bake the salt/sugar mixture 60 minutes, or until the sugar is very dry.

Notes: Drying the sugar prevents clumping and ensures an even distribution in the final product. Drying it with the salt helps prevent the sugar from becoming a solid sheet. It's happened to me, and it's bad. That's how I developed this method. Combine all ingredients in a bowl and mix well.


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Boshizzle's Virginia and Texas style (both strongly influenced by German tastes)
http://www.bbq-brethren.com/forum/showpost.php?p=2139450&postcount=11

4 TBS Sea Salt
6 TBS Coarse Ground Black Pepper (16 mesh is best)
3 TBS Fine Ground Black Pepper
1 TBS Fine Ground Cayenne Pepper


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Boshizzle's KC style
http://www.bbq-brethren.com/forum/showpost.php?p=2139450&postcount=11

8 Tbsp Brown Sugar
4 Tbsp Paprika Powder
1 Tbsp Black Pepper
1 Tbsp Salt
1 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tsp Cayenne powder


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Chezmatt's Rib Rub
http://www.bbq-brethren.com/forum/showpost.php?p=2139451&postcount=12

3 tbsp paprika
2 tbsp kosher salt
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp dried mustard
1 tbsp ginger

But for ridiculously simple, I like equal parts brown sugar and Chinese five-spice powder.
This has a definite Asian flavor profile, is my wife's favorite.


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Man Cave Pork Rub by John Seltzer
http://www.bbq-brethren.com/forum/showpost.php?p=1833021&postcount=2

1/2 cup white sugar
1/2 cup turbinado sugar
1/4 cup sea salt
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp chili powder
2 Tbsp freshly ground black pepper
2 tsp paprika
1 tsp cocoa powder
1 tsp cayenne pepper
1 tsp ground cinnamon
1 tsp ground clove

Put it all in a food processor and pulse 4 or 5 times for 4-5 seconds each time to create a uniform powder. Store it in an air tight jar away from the light for up to six months. (It won't last that long!)


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PatioDaddio's All Purpose Memphis Dry Rub
http://www.bbq-brethren.com/forum/showpost.php?p=2111381&postcount=1
http://www.bbq-brethren.com/forum/showpost.php?p=1480004&postcount=1

1 cup Sea salt, medium fine (no table salt, please)
1/2 cup Unrefined evaporated cane sugar (no table sugar, please)
1/2 cup Brown sugar, golden/light
2 Tbs Sweet Hungarian paprika
2 Tbs Chili powder, medium heat (I use New Mexico)
2 Tbs Granulated onion (not onion "powder")
2 Tbs Dry mustard, Colemans
1 Tbs Granulated garlic (not garlic "powder")
2 tsp Dry thyme
2 tsp Dry oregano
2 tsp Black pepper, ground fresh
2 tsp Celery salt
2 tsp Ground ginger
1 tsp Ground coriander
1 tsp Ground chipotle/cayenne (optional, but recommended)


Combine all of the rub ingredients in a large mixing bowl and mix well with a
whisk.


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PItmaster"T"'s Pop Daddy's Butt Glitter (decoded)
Recipe - http://www.bbq-brethren.com/forum/showpost.php?p=1002726&postcount=5
Decoder - http://www.bbq-brethren.com/forum/showpost.php?p=989033&postcount=1

8 tsp paprika
3 tsp salt
3 tsp sugar
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seed
1 tsp chili powder
1 tsp oregano
1 tsp black pepper
1/2 tsp mustard powder
1/2 tsp cayenne pepper


PItmaster"T"'s Pop Daddy's Butt Glitter (coded)

8 Parts Tina Turner - Paprika
3 Parts George Clinton - Salt
3 Parts Little Richard - Sugar
2 Parts Chaka Kahn - Cumin
2 Parts Prince - Garlic Powder
2 Parts Rick James - Onion Powder
2 Parts Don Cornelius (Re-Ground before mix) - Celery Seed
1 Part Carlos Santana - Chili Powder
1 Part John Travolta Powder - Oregano
1 Part Larry Graham - Black Pepper
½ part Fred Wesley - Mustard Powder
½ part Bootsy Collins - Red Pepper or Cayenne


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Pyle's BBQ Rib Rub
http://www.bbq-brethren.com/forum/showpost.php?p=2139470&postcount=13

2 cups Brown sugar
1/2 cup Kosher salt
1/2 cup black pepper
1/4 cup ground mustard
1/4 cup granulated garlic
1/4 cup chili powder

Also sometimes I add a little bit of red pepper flakes if I want to add some heat
Add or subtract to your taste. This is a base recipe that is easy to modify. You could add some paprika to get more color on your ribs.


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Shadowdog500 Rub
http://www.bbq-brethren.com/forum/showpost.php?p=2139559&postcount=14

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon(OR LESS) cayenne pepper


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If you want Salt free....

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Cliffcarter's Rib Rub
http://www.bbq-brethren.com/forum/showpost.php?p=1833229&postcount=4

1/2 cup of turbinado sugar
1/4 cup of Hungarian paprika
1/4 cup of salt free chili powder
2 TBS of granulated garlic
2 TBS of ground black pepper
2TBS of cinnamon
1 teaspoon of cayenne pepper


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Third Eye's No sugar/No salt rub
http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=1195316146

3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 tablespoon black pepper
1 tablespoon red pepper
1 tablespoon mustard powder


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Paul Kirk's Championship BBQ book
[note: no salt or sugar in recipe]

1/4 cup cayenne pepper
1/4 cup sweet Hungarian paprika
2 Tbl chili powder
2 tea ground black pepper
1 tea white pepper
1 tea dry mustard
1 tea ground thyme
1 tea garlic powder
1 tea onion powder
1/2 tea sage

Wow ! Great collection, thank you

I have a fantastic rib rub but find myself loving the brand bottles lately. I enjoy the variety. It keeps things interesting.

I have found some great rib rubs that are not crazy salty. In order of favourites:

Eat hero BBQ zero to hero. This is very sweet and packed with flavour. One of my favourites.

Meat church honey hog is a great finisher for layering flavour. The new gospel rub is similar to the eat hero with a bit more paprika taste.

The Slabs pork rub is a more ssvoury pork rub and I can't seem to get enough of it right now.

If you want a nice spicy rub. Cimarron docs sweet rib rub is impossible to beat. Seeet, savoury, spicy all in one!!

CT-Mike said:

I was going to order a gallon of the salt free for a catering gig I have coming up but they are out of stock.

Click to expand...

Checkout http://www.firecraft.com they usually carry the bags

Meatheads Memphis dust over at amazin ribs is salt free, easy to make and is pretty good!

KC's Rub
Recipe Number: 105
Contributor: kcquer
Serves: 4 racks of ribs or a couple br

Ingredients:

1/2 cup Brown s ugar (sifted) For Brisket reduce to 1/4 cup
1 Tbsp Slap Ya Mama
1 Tbsp Celery salt
2 Tbsp Onion powder
2 Tbsp Garlic powder n
1 Tbsp Chili powder
1 Tbsp Paprika
1 Tbsp Black Pepper
1 tsp Chinese 5 Spice

Note: Dry brine ribs with salt for several hours before adding rub.

Cooking Instructions:
Combine all. Rub. This rub will work on anything, but is especially good on pork. Heat on this rub is quite mild. Substitute 2Tbsp of Tony C's (or Tony C's extra spice) for 1 Tbsp of the hickory salt and 1 Tbsp of the Accent to "kick it up a notch" OR Add 1 Tbsp Cayenne pepper.

I think when I get a lot of my commercial rubs used up I am gonna go back to just salt and pepper for a while

+1^

Meatheads rub is good stuff.

I always found Butcher BBQ products to be quite good.

But at the end of the day, I'm a Salt & Pepper kind of guy. I've used it for years and only strayed on the occasional cook.

In case you like a little kick:

http://www.deepsouthdish.com/2010/03/southern-style-dry-rub-pork-ribs.html#axzz2vQH31wwA

• 2 tablespoons paprika
• 1 teaspoon freshly cracked black pepper
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon celery seed
• 2 teaspoons of Cajun seasoning (like Slap Ya Mama), or to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cumin

2 parts salt / 1 part coarse black pepper

or

Just salt

Sprinkle to your hearts desire.