I have been looking for a “simple” rub for my country style boneless pork ribs. Well, I have found more than my wishes. This is exactly the type of recipe I love. It depends on ratios, and it’s flexible. Usable for not only pork but beef and chicken.
Editor’s Note: Originally published July 21, 2010. Last Updated June 1, 2018.
So the basic idea is 8 parts sugar to 3 parts salt to 2 parts (the 1:1) of various other spices with no more than half being a single thing. That lost part can be a little tricky. Those “1”s can be divided. The first “1” may be all chili powder but the second “1” may be thyme, coriander, and cumin with each being one third of that part.
This is a very nice easy rub. And somewhat flexible.
Recipe Notes for 8:3:1:1 BBQ Rub
The sugar should be a dark sugar usually brown sugar.
The salt should be Kosher.
The rest can be many things. I will list a few: onion powder, garlic powder, black pepper, white pepper, cayenne pepper, crushed red pepper, chili powder, thyme, coriander, cumin, oregano, rosemary, sage.
Hints on choosing your final components.
First, if you have a BBQ sauce that you plan to use, the major component of that should be in the rub.
Second, cut the sugar for chicken.
Mix well and store in airtight container. Should last a few months.
8:3:1:1 BBQ Rub
- 1/2 cup brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Mix well and store in airtight container. Should last a few months.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally published July 21, 2010.