2 ratings

Barbecue Rub


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


  • 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.