Grill Masters Log: Dry Rub

I know discussing ones Dry Rub is a big no-no in the “industry”, but because my version is still in its infancy it couldn’t hurt to share what I have going right now.

My rub is based on Alton Brown‘s Baby-Back Rib rub found over at Foodnetwork.com.

The rub recipe is designed to make several batches of dry rub. More rub can be made as long as you follow the 8:3:1:1 ratio (not that I do). Just remember that 3 teaspoons makes 1 tablespoon (6  1/2 teaspoons makes 1 tablespoon).

  • 8 tablespoons light brown sugar, tightly packed
  • 3 tablespoons kosher salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon jalapeno seasoning
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon rubbed thyme
  • 1/2 teaspoon onion powder
Dry Rub Bulk Spices

Right now the only deviation I make is the removal of the Jalapeno seasoning (8:3:2/3:1 ratio). The current version has a nice sweetness up front and the heat on the back end.

In previous versions I substituted more cayenne pepper in place of the Jalapeno seasoning (I was not able to find it at the bulk store), but that made the rub much to hot, and the smoke flavor was lost.

  • 8 tablespoons light brown sugar, tightly packed
  • 3 tablespoons kosher salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon jalapeno seasoning
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon rubbed thyme
  • 1/2 teaspoon onion powder

I have found that for 5 slabs of ribs I need to make a triple batch of rub to generously coat all the nooks and crannies. If you run short it only takes a minute to make another batch.

Now to experiment on making a sweeter rub.

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