Barbecue Rub

Barbecue Rub
Staff Writer
pulled pork

Leigh Beish

pulled pork

After a lot of years of making barbecue rubs, I’ve used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it’s good on just about everything.

Click here for the Memphis-Style Pulled Pork recipe

18
Servings
23
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  Sugar in the Raw
  • 1/2  Cup  kosher salt
  • 3  Tablespoons  chili powder
  • 3  Tablespoons  garlic powder
  • 1  Teaspoon  onion powder
  • 1/2  Teaspoon  black powder
  • 1/2  Teaspoon  lemon pepper
  • 1/2  Teaspoon  ground coffee
  • 1/4  Teaspoon  cayenne

Directions

Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months. 

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
41µg
6%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
14mg
1%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
1µg
2%
Sodium, Na
76mg
5%
Water
10g
0%

Barbecue Shopping Tip

To add lots of flavor without a whole lot of fuss, try purchasing some steak seasoning.

Barbecue Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.