Make your own BBQ Rubs

James Mack

Make your own BBQ Rubs

James Mack

Making your own rubs can help save money, prevent clumping from rubs that have sat on the shelf for too long and perhaps more importantly incorporate more flavour from using freshly ground/cracked spices like pepper, allspice, coffee etc.

We had a a little over a dozen people blind taste test the Goldee's, Franklin's and Black's rubs on a brisket and while there was a winner, it was clear different people like different things about each rub.

I've taken the most preferred elements from each rub and combined them together in our family's ultimate texas rub. In my videos I am using my pepper cannon cap for measurement which is about 2 Tbsp so you can follow along if you have one (i.e. 3 capfuls = 6 Tbsp) or use the measurements below to get started.

My Ultimate Texas Rub (Best things from Franklin's, Goldee's & Black's) 

This rub is ideal for brisket, pulled pork and or large cuts like a rib roast where it can be applied the day before as a dry brine. For thinner cuts like ribs and or chicken wings, use my wing dust recipe for a similar flavour profile without overpowering the salt.

6 Tbsp fresh cracked black pepper (my pepper cannon is set 23 clicks from the finest mesh)
4 Tbsp diamond kosher salt
2 Tbsp Lawry's seasoned salt (copy cat below)
1 1/2 Tbsp paprika
1/2 Tbsp cayenne pepper
1 Tbsp granulated onion powder
1 Tbsp granulated garlic powder
2 Tbsp granulated garlic
2 Tbsp crushed red pepper flakes

I definitely recommend using fresh cracked black pepper, you can use any pepper mill, power tool, or coffee grinder etc. I use a pepper cannon as it's more than paid for itself on making my own rubs. A quality burr mill releases more oils/flavours than a blender chopping the peppercorns does, and its adjustable from 8-60 mesh grind. & Use discount code “SDBBQ10” to get 10% off any order site wide!

Top 4 Other Rubs to Have in your Arsenal

Rub #1 Wing Dust rub

optional buttermilk wet brine (2l buttermilk + 1cup diamonds kosher salt) for 4hrs.  rinse and pat drry
2tbsp fresh cracked black pepper
2tbsp diamond kosher crystal salt
2tbsp granulated garlic powder
1tbsp granulated onion powder
1tbsp paprika
2tsp cayenne pepper

Dry rub can be applied after buttermilk wet brine for 4hrs for same day cooks, or the day before if skipping wet brine for similar salt flavour.  Dry brine helps with crispy skin, can be applied immediately before cooking in a pinch but I prefer to brine wings ahead of time when possible.

Rub #2 SDBBQ SPG Ratio (this is the base for the rubs below which have no salt)

3 Tbsp Lawry's (or 3 3/4 Tbsp homemade copycat, see below)
7 Tbsp ground black pepper
1 Tbsp garlic powder

Lawry's Copycat:
2 Tbsp kosher salt
2 tsp white sugar
3/4 tsp paprika
1/4 tsp ground turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cornstarch

Rub #3 Memphis Red Rub (binder mustard/truffle hot sauce)

(apply the above SPG dry brine the day before)
1/4 cup brown sugar
1/4 cup white sugar
3 Tbsp paprika
1 Tbsp cayenne pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground mixed pepper
1/2 Tbsp ground allspice
1/2 Tbsp ground coriander
1 Tbsp rosemary
1 Tbsp ground ginger

Rub #4 Brisket Bark Builder (black colour for lower convection smokers, truffle binder)

(apply the above SPG dry brine the day before)
3 Tbsp course ground mixed pepper
1 Tbsp ground allspice
2 Tbsp brown sugar
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp ground coffee
1/2 Tbsp black sesame
4 tsp ground mustard seeds
4 tsp ground coriander
2 tsp white sugar
2 tsp paprika
1 tsp ground cloves

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Smoking Dad BBQ
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