I've spent the past few years trying almost every rub recipe I've found in books by Raichlen, Kirk, Lampe, and on the internet. After all of the experimentation, I have come up with something I really like on my own.
Some of my key criteria were - I don't like a lot of salt or sugar in my rubs but recipes with no salt or sugar left me feeling like something was missing when I ate it, I don't like cumin in my rubs because it makes them taste like cheap tacos IMO, I like a savory but not overpowering taste.
Here's the recipe:
Rich's Rub
2 Tbl Brown Sugar
1 Tbl Kosher Salt
4 Tbl Paprika
1 Tbl Black Pepper
2 Tbl Onion Powder
2 Tbl Garlic Powder
1 Tbl Thyme
1 tsp Mustard Powder
1 tsp Cayenne
1 tsp Celery Seeds
I use it on everything now - ribs, brisket, and pork shoulder. If anyone tries it, let me know what you think.
Some of my key criteria were - I don't like a lot of salt or sugar in my rubs but recipes with no salt or sugar left me feeling like something was missing when I ate it, I don't like cumin in my rubs because it makes them taste like cheap tacos IMO, I like a savory but not overpowering taste.
Here's the recipe:
Rich's Rub
2 Tbl Brown Sugar
1 Tbl Kosher Salt
4 Tbl Paprika
1 Tbl Black Pepper
2 Tbl Onion Powder
2 Tbl Garlic Powder
1 Tbl Thyme
1 tsp Mustard Powder
1 tsp Cayenne
1 tsp Celery Seeds
I use it on everything now - ribs, brisket, and pork shoulder. If anyone tries it, let me know what you think.