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

Deliver Ingredients
1 1/2 cups


  • 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


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. 

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.