Tag Archives: rubs

Bob’s Basic BBQ Rub

Yeah, yeah there’s a million and one versions of the basic BBQ rub, what is so special about this one?  Nothing.  Absolutely nothing.  That is the beauty of the basic rub.  Not too pretentious, not too overpowering, not too fancy yet not too boring.  In classic French cooking, you master the master sauce and then from that sauce, you can create countless variations.  This is an outdoor cook’s primary seasoning agent.  From this recipe you can swap the sugar for maple syrup or honey, add different types of chile powders, and even add spices like ginger, cinnamon and nutmeg and dried herbs like thyme, rosemary and oregano.  You can get salt that was mined from various regions that will impart unique flavors just don’t overload the rub with too many options as the subtle salt flavors will be lost.  If you have whole black peppercorns and whole chiles you can lightly toast them over low heat to help release their essential oils.  Drop them into a spice grinder and viola! you have amped up flavor.

Makes about 1 cup

  • 1/4 C coarse salt, like kosher or sea
  • 1/4 C paprika
  • 1/4 C packed brown sugar
  • 3 T ground black pepper
  • 1 T granulated garlic powder
  • 1 T granulated onion powder
  • 1 T chile powder, like dark NM
  • 1 t cayenne chile powder

Cajun Magic Dust

There’s a handful of rubs that everybody needs to keep onhand all the time.  This is a classic Louisiana spice rub known for it’s lip smackin’ spicy blackened flavor.  Whether you are cooking pork, chicken or catfish this rub packs a ton of flavor from the peppers, garlic, onion and herbs.  Cayenne and black pepper with a background of paprika, garlic and onion and then highlighted with dried herbs, oregano and thyme.  The longer you leave this on pork and chicken, the better the flavors penetrate.  Pork chops, pork loin, pork shoulder and even bacon take on a wonderful cajun flavor.  You can leave the rub on for several hours to overnight which is best but it’s ready to go once it hits the meat.  You can also use this on almost any type of seafood, from fish like catfish, tilapia and salmon to scallops and shrimp.  I take squash and asparagus, lightly toss them with oil and then hit them with the rub before I grill them.  As with most spices, you need oil and not water to release their essential oils.  So whatever you are using the rub on just use a little neutral flavored oil as a base.  I highly recommend you make a batch and  then keep some handy in spice jar.  This is a top 5 must have for anyone who likes spicy foods and loves to grill.  Or make a big batch and create spice jars to have as part of a gift spice rub box for friends.  Share the love!

  • 8 Tablespoons paprika
  • 2 Tablespoons Cayenne (+/- to your taste)
  • 2 Tablespoons black pepper
  • 3 Tablespoons lemon pepper
  • 6 Tablespoons garlic powder
  • 3 Tablespoons onion powder
  • 6 Tablespoons kosher salt *
  • 2 1/2 Tablespoons dried oregano
  • 2 1/2 Tablespoons dried thyme

* Remember kosher salt is lighter and fluffier than normal table salt, only use 4 Tablespoons of table salt