Smoky Sweet BBQ Rub
Smoky Sweet BBQ Rub
Classic backyard BBQ vibes—sweet, smoky, and a little spicy. Amazing on ribs, chicken, pork shoulder, and roasted potatoes.
prep 5 min yields ~¼ cup (seasons 2–3 lb)Ingredients
- 2 Tbsp brown sugar
- 1 Tbsp paprika (use smoked for extra depth)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (½ tsp for mild)
- ½ tsp kosher salt
- ½ tsp black pepper
Variations
- Competition style: +1 tsp chili powder, +½ tsp dry mustard.
- Salt-free: omit salt; finish with flaky salt after cooking.
- Maple: swap half the brown sugar for maple sugar.
- Extra smoke: +½ tsp ground cumin.
Directions
- Whisk all ingredients in a bowl, breaking up any sugar clumps. Store leftovers in a jar.
- Pat meat dry. Lightly oil and apply 1–1½ Tbsp rub per lb, coating all sides.
- For deeper flavor/bark, rest 20–30 min (or refrigerate up to 12 hr) before cooking.
Quick Wet-Rub (Optional)
Mix 2 Tbsp rub + 1 Tbsp oil + 2 tsp apple cider vinegar; smear over 1–1½ lb meat.
Use It On
- Baby back ribs or pork shoulder
- Chicken thighs, legs, or wings
- Smoked tofu or tempeh
- Roasted sweet potatoes or carrots
BBQ Cook Guide
- Ribs: 275°F, 2½–3½ hr until tender; glaze last 15 min.
- Pork shoulder: 250–275°F to 195–205°F internal.
- Chicken thighs: 400°F 25–35 min (165°F internal) or grill 5–7 min/side.
- Veggies: 425°F 20–30 min, toss halfway.
Storage
Keep sealed in a cool, dark spot up to 6 months.
Scaling ratio: 2 parts brown sugar · 2 parts paprika · 1 part garlic · 1 part onion · 1 part cayenne (or less) · ½ part salt · ½ part pepper.