This rub goes perfectly with beer can chicken, but it’s also good with pork.
If you want it hotter, add more cayenne pepper or a stronger chilli powder.
A good basic rub is one of the easiest things you can make yourself, and the result is a hundred times better than store-bought. It is the foundation of good BBQ: the spice blend that gives the meat that perfect caramelized crust on the grill.
I use this rub for almost everything on the grill: beer can chicken, pork belly, pork loin and spare ribs. Just rub it into the meat at least an hour before grilling, ideally the night before, so the flavors have time to really settle in.
Tips and variations
- Want more heat? Double the cayenne pepper, or swap it for chipotle powder for a smokier version.
- Apply the rub generously to the meat and let it work for at least an hour, ideally overnight in the refrigerator. For pork in particular, a night in the fridge makes a noticeable difference.
- Store the rub in an airtight container in a cool dry place. It keeps well for at least 6 months. In an ordinary jar with a tight lid it keeps for at least 3 months, so make a double batch.
- Try it on lamb ribs or chicken thighs too.
- Add brown sugar for a caramelized crust or smoked paprika for extra smokiness and depth of flavor.
🍷 Wine pairing
Zinfandel: Meat with BBQ rub pairs perfectly with full-bodied red wines. Try a Zinfandel, Malbec, or Shiraz that can stand up to the bold smoky flavors.
Frequently asked questions
Fish is more delicate and can be overpowered by this rub. Use half the amount and add a little lemon juice for balance.
At least an hour before cooking, ideally 4 to 8 hours in the refrigerator. Overnight gives the deepest flavor penetration.
Yes, BBQ rub keeps in an airtight container for up to 6 months. In a jar with a tight lid it keeps well for at least 3 months. Mix a large batch to have ready whenever you want to grill or roast meat.
Ribs, brisket, chicken thighs, and pork shoulder all work beautifully. The rub forms a flavorful crust that locks in moisture during cooking.
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Basrub
Lovely rub for chicken and pork
Ingredients
Instructions
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Mix everything well. Keeps for at least 3 months in an airtight jar, stored somewhere dry and dark.
Notes
Tips: Mix the spices well and taste. A good dry rub balances salt, sweet, sour and heat. Let it sit on the meat for at least 1 hour, preferably overnight.
Storage: The dry rub keeps for up to 6 months in an airtight container. Make a double batch and keep it on hand.
Variations: Adjust the amount of chili to taste. Add cocoa powder for a more complex, darker flavor.
Nutrition per serving
- Calories
- 31 kcal
- Carbohydrates
- 7 g
- Protein
- 1 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Polyunsaturated fat
- 0 g
- Monounsaturated fat
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2,330 mg
- Potassium
- 112 mg
- Fiber
- 2 g
- Sugar
- 4 g
Nutrition values are estimates.