Rib Rub


•1/3 cup paprika
•3 tablespoons dry mustard
•3 tablespoons onion powder
•3 tablespoons garlic powder
•2 tablespoons ground basil
•1 tablespoon red pepper
•1 tablespoon black pepper
•1 tablespoon salt

Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.

Porkie Pig Rub

•2 cups paprika
•3/4 cup lemon pepper
•1/4 cup coarse ground black pepper
•1/4 cup white pepper
•1/4 cup onion salt
•1/4 cup granulated garlic
•1/4 cup chili powder
•3/4 cup brown sugar

Mix all ingredients and store in an airtight container in a cool dark place. Apply to pork with a shaker right before it goes into the smoker.

Aztec Rub


This wet rub is heavy on the cumin and contains liquid smoke to enhance the smokiness of your barbecue. The olive oil will help to form the spices into a thick paste, which sticks well to any meat.

•1 cup cumin seeds crushed
•1 cup olive oil
•1/3 cup minced garlic
•1/4 cup liquid smoke
•3 tablespoon coarse salt
•1 tablespoon cayenne pepper

Combine all ingredients, except oil in the bowl of a food processor and process until smooth. Slowly pour oil into the food processor with the motor running until it forms a smooth paste. Cover and refrigerate until ready to use. Makes about 2 cups. This rub can be stored for several days to a couple of weeks in the refrigerator.

Best Odds Pulled Pork Rub

This traditional pulled pork rub will give you the best odds for making a great batch of Carolina Style Pulled Pork.

•1/4 cup brown sugar
•1/4 cup paprika
•2 tablespoons black pepper
•2 tablespoons salt
•1 tablespoon cayenne
•2 teaspoons dry mustard

Mix all ingredients. Work mixture into meat about and hour before it goes on the smoker. Save some of the rub to sprinkle on during the smoking process to replace rub lost during turning.
This rub can be stored in an airtight container in a cool, dark place for several months.

Brisket Brown Sugar Rub

This is a good, sweet brisket rub that you will need only one measuring cup for. Of course, you can adjust the heat by using mild or hot chili powder.

•1/3 cup brown sugar
•1/3 cup salt (coarse salt works best)
•1/3 cup paprika
•1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
•1/3 cup ground black pepper

Mix ingredients and pack firmly around brisket 12-24 hours before smoking. Wrap in plastic wrap or place in a large plastic bag. This rub can be stored for several days, but after a week or two the brown sugar will crystallize.