Pete Z
TVWBB Super Fan
This is my bold "go-to" rub for ribs and butts. I modified it from a commercially-available rub recipe that is no longer produced, as far as I know. My intentions here are part altruistic (everyone should try this recipe), and part pragmatic (I sometimes lose things and I'd like to be able to look it up here on the interwebs). Note: I use Penzey's spices for the most part.
1/2 cup turbinado sugar
1/4 cup Morton's kosher salt
2 TBS ancho chili pepper (ground)
1 TBS granulated garlic (minced garlic works well for ribs)
1 TBS granulated onion (I prefer minced onion for ribs)
1 TBS black pepper
1 tsp Aleppo pepper flakes (use red pepper flakes if you don't have Aleppo)
1/2 tsp cayenne pepper (or other pepper to suit your taste / heat tolerance. I used to use ground Anaheim for a hint of heat when my kids were younger)
Throw in a TBS of oregano if you are into that sort of thing, but I don't like it (tastes like pencil shavings). You might add a tsp of ground mustard seed if you'll be mixing the rub in with your pulled pork, but it doesn't add anything if you'll be cooking it as a rub. If adding to pulled pork, I like to zip the rub in a food processor a little bit first.
1/2 cup turbinado sugar
1/4 cup Morton's kosher salt
2 TBS ancho chili pepper (ground)
1 TBS granulated garlic (minced garlic works well for ribs)
1 TBS granulated onion (I prefer minced onion for ribs)
1 TBS black pepper
1 tsp Aleppo pepper flakes (use red pepper flakes if you don't have Aleppo)
1/2 tsp cayenne pepper (or other pepper to suit your taste / heat tolerance. I used to use ground Anaheim for a hint of heat when my kids were younger)
Throw in a TBS of oregano if you are into that sort of thing, but I don't like it (tastes like pencil shavings). You might add a tsp of ground mustard seed if you'll be mixing the rub in with your pulled pork, but it doesn't add anything if you'll be cooking it as a rub. If adding to pulled pork, I like to zip the rub in a food processor a little bit first.