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smoky sweet bbq rub

Smoky Sweet BBQ Rub

If you're tired of store-bought seasonings with mysterious ingredients and excessive salt, try this homemade BBQ rub that perfectly balances sweet brown sugar, smoky paprika, and a hint of heat from cayenne pepper. Its versatility makes it ideal for ribs, chicken, pork shoulder, and even vegetables, while you maintain complete control over the flavor intensity.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Smoky Sweet BBQ Rub
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika Use smoked paprika for extra depth of flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper Reduce to ½ teaspoon for milder heat
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Equipment

  • Mixing bowl
  • Whisk
  • Airtight jar

Method
 

  1. In a mixing bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper until the mixture is uniform and the brown sugar is evenly distributed.
  2. When using the rub, first pat your meat dry and lightly coat it with oil to help the spices adhere. Then, sprinkle the rub generously (about 1 to 1½ tablespoons per pound of meat) over all surfaces.
  3. For maximum flavor, let the seasoned meat rest for 20 to 30 minutes before cooking. Alternatively, for deeper flavor development, wrap the seasoned meat and refrigerate for up to 12 hours.
  4. Store any leftover rub in an airtight jar, ensuring the container is completely dry to prevent clumping. The rub will maintain its flavor for several months, although its aromatics are most potent in the early weeks.

Notes

This homemade BBQ rub is incredibly versatile and can be customized according to your taste preferences. It works beautifully on ribs, chicken, pork, and vegetables, and can even be tweaked for competition-style flavor by adding chili powder and dry mustard. For a unique twist, try replacing half of the brown sugar with maple sugar. Any leftovers should be stored in an airtight container in a dry place to keep the spices fresh for months.