bbq rub

A good Sweet BBQ Rub for Chicken and Pork is ESSENTIAL to have in your grilling arsenal, and buying them from the store gets expensive. Increase the flavor and lower the cost for your favorite grilled meats by making my signature sweet rub at home!

The BEST Sweet Rub for Grilled Pork and Chicken

brown sugar

Tablespoon coarse sea salt

black pepper

smoked paprika ((hot

garlic powder

onion powder

mustard

cayenne pepper

Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps.

Store BBQ sweet rub in an airtight container. This rub will last in your cupboard for up to a month.

https://www.youtube.com/watch?v=_-v3CAiVcBc

A good Sweet Rub for smoky chicken and pork is ESSENTIAL to have in your grilling arsenal and buying them from the store gets expensive. Up the flavor and lower the cost for your favorite grilled meats by making my sweet rub at home! RECIPE HERE: https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/

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Signature Sweet Rub - How To

Big Bad Beef Rub Recipe

white sugar

mustard powder

American chili

chipotle or cayenne powder

This all purpose BBQ rub is a blend of spices that pairs perfectly with chicken, pork and beef. It's great for grilled, roasted or smoked meats and you can even use it on vegetables and potatoes.

Bbq Rub Recipe

paprika

smoked paprika

salt

BBQ Rub Recipe

Mix all of the ingredients together. Stir in an airtight container until ready to use.

Spice rub keeps for up to 3 months when stored in a cool, dry place.

This is the perfect beef dry rub recipe, creating a rich, flavorful, crunchy crust, called the bark or Mrs. Brown on brisket, beef ribs, steak, and more.

Prep. Mix the ingredients together in a bowl.

If your meat has not been pre-salted, shoot for about 1/2 teaspoon of kosher salt per pound of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.

Using the rub. Use this rub on burgers, beef ribs, or on brisket like in this video.

Beef Brisket, the most challenging BBQ meat.  Get the recipe and learn the techniques here https://tinyurl.com/nd3dfo

If you've ever wondered how to smoke a brisket, here is a summary of the techniques and concepts. 

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To Make The Best Smoked Texas Beef Brisket Use This Recipe

Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.

If you love pulled pork, you'll love this barbecued pork belly. Fans of spare ribs will enjoy it too and all the meat benefits from a rich, sticky BBQ sauce

Barbecued pork belly

pork

tbsp black peppercorns

tbsp cumin seeds

fennel seeds

bay leaves

oregano

light brown sugar

ketchup

apple juice

apple cider vinegar

American mustard

brown sauce

splash chilli sauce (optional)

If you have time, season the pork all over with 2 tbsp sea salt a few hours before cooking &ndash; this acts as a dry brine but it isn&rsquo;t essential. If you don&rsquo;t have time, simply salt the pork all over. To make the rub, toast the peppercorns, cumin seeds and fennel seeds in a dry, hot pan, then grind them with the bay leaves. Mix thoroughly with the other rub ingredients. Will keep in an airtight container for one week.

Set a lidded barbecue up for indirect cooking with a foil drip tray (see tip below) on the coal-free side. Light the coals and wait for them to die down to ashen. Put the lid on, then arrange the vents so a small stream of air is coming through. The temperature should be around 110C &ndash; stick a probe into the lid vent to get a reading if your barbecue doesn&rsquo;t have a thermometer.

Pack the rub all over the pork. Throw a few new coals on the barbecue, add a good scattering of woodchips on top, then put on the grate. Sit the pork bone-side down over the drip tray and put on the lid, with the vents over the pork. Leave the pork to cook for 5-6 hrs, topping up with more woodchips and coals a few times during the smoking. After the initial blast, you want a slight, steady stream of smoke coming out of the vent.

While the pork is smoking, make the BBQ sauce by mixing all the ingredients together until the sugar has dissolved. This is a thin &lsquo;mop&rsquo; sauce for basting. If you want it thicker, gently bubble the sauce in a saucepan for a few mins. Will keep in the fridge for one week &ndash; the further ahead you make the sauce, the better it will taste.

When the pork reaches 85C on a cooking thermometer, brush it all over with the sauce and continue to cook. Once the sauce has glazed onto the meat, remove the pork from the barbecue and rest for a while before slicing it into rib-bone-thick chops and serving with more sauce. For an extra kick, get the barbecue going again with a layer of hot coals, then put the chops back on the barbecue with some more sauce until the exposed fat is sizzling and the sticky sauce has charred on all sides.

The ever popular sweet honey BBQ rub that you can replicate at home.

Copycat Honey Hog BBQ Rub

honey powder

chili powder

Combine all ingredients and shake to combine.  Optionally, run the rub through a spice grinder to make rub more uniform.

The best Bbq rub recipe! This bbq dry rub recipe is quick, easy and adds flavor to your food. It&#039;s a do-all spice blend and you can use this spicy Bbq rub on fish, meat, chicken, pork.

Best Bbq Rub Recipe

Paprika

Tbsp Bouillon powder

Measure all ingredients into a clean and dry bowl.

Mix all ingredients together throughly

Store in an airtight container

Label the jar and note the date

Your spicy BBQ rub is ready

These beautiful smoked chicken thighs are brined, rubbed, and then cooked low and slow to produce the ultimate cut of succulent, slow-smoked meat.

BBQ Smoked Chicken Thighs

chicken thighs (with bones and skin still on)

tbsp chili powder

thyme

tbsp cumin

tbsp black pepper

water

coarse salt

Starting with the brine, fill a tub with one gallon of water. Add 1 cup of coarse salt, and stir in until fully dissolved.

Place chicken thighs in water, ensuring that the meat is fully submerged. Place lid on tub.

Transfer to refrigerator and leave for one hour.

Remove thighs from brine and pat down with paper towels. Transfer to drying racks or to dry paper towel surface.

Start up smoker and aim for cooking temperature of 225°F (107°C).

While smoker heats up, make the rub by mixing all rub ingredients in a bowl. Combine thoroughly and then apply to thighs. Apply generously and aim to work into all areas of the chicken skin.

Transfer thighs to smoker and close door/lid. Cooks for 2 hours at 225°F, or until the thickest part of the thigh has reached an internal temperature of 165°F (74°C).

Remove thighs from smoker and place on cooking surface. Apply BBQ sauce to thighs by either dunking them, or using a bbq brush to apply it.

Put thighs back in smoker and cook for a further 10-15 minutes.

Remove thighs from smoker and allow to cool for 5-10 minutes.

You’ll love our Keto BBQ Dry Rub, it a perfect blend of spices with a hint of sweetness. Rub it on ribs, brisket or pork butt and get smoking and roasting!

Keto BBQ Dry Rub - Best for Ribs, Brisket & Pork

Smoked Paprika

Sukrin Gold

Garlic Powder

Black Pepper (ground)

Ginger Powder

Onion Powder

Salt

Rosemary Powder

Place all ingredients into a small bowl.

Mix well.

Store in an airtight jar.

Up your grilling game with The Ultimate BBQ Rub: a mix between a marinade and dry rub - it's a wet rub. Adding just a little oil and lime juice to the spices makes a flavorful paste that really sticks to the meat. It's great for pork, chicken, beef, and seafood!

The Ultimate BBQ Rub (Wet Rub)

cumin

chipotle powder (use smoked paprika for less heat)

sea salt

pepper

Tbsp. coconut sugar (may sub brown sugar

Tbsp. avocado oil or olive oil

lime juice

In a small bowl, combine all of the ingredients. Stir until thick paste forms.

Spread liberally over 2-2 1/2 lbs meat of choice, fish or seafood.

Optional—marinate meat for 30 minutes, or up to 8 hours, for extra flavor.

Learn step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt, or a Weber, we&#39;ve got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.

Smoked Eye of Round Roast Beef

Eye of Round Beef Roast (About 6 lbs)

Brioche Sandwich Buns

Black Pepper

garlic

Tbsp Paprika

Tbsp rosemary rosemary (finely minced)

½ Tbsp Onion Powder

tsp Dried Thyme

Sour cream

Horseradish

Tbsp Stone ground or dijon mustard

tsp white wine vinegar

Take the eye of round out of the packaging and trim any excess fat present.

Rub with a thin layer of cooking oil.

Mix all the rub ingredients and thoroughly coat the entire outside of the eye of round roast including the sides with the mixture.

Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Season the Eye of Round

Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.

Add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the burners on a gas grill.

Setup and Start the Grill or Smoker

Place the eye of round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.

Cook about 2 hours until the internal temperature reaches about 120°F.

Smoke the Eye of Round Roast Beef

While the eye of round is smoking you can prepare the horseradish cream sauce if you wish.

Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.

Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked roast beef later.

Prepare the Horseradish Cream

Prepare to move the eye of round to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the eye of round when it is ready.

Once the internal temperature of the smoked eye of round reaches 120°F, move the eye of round beef roast to the selected place for reverse searing.  Rotate about 2 minutes on each side until it is fully seared on all edges.

Reverse Sear the Eye of Round

Let the smoked eye of round rest on a cutting board, uncovered, for about 20-30 minutes.

Using a good meat slicing knife, slice in as thin of slices as possible.

Layer on the Brioche Buns, and serve immediately with the horseradish cream sauce.

Remove, Rest, and Slice the Smoked Eye of Round

https://www.youtube.com/watch?v=bQRYxzzayjY

Smoked Eye of Round Roast is an inexpensive cut of beef you can smoke and if done properly, can be very juicy and tender. We smoked our Eye of Round Roast at 225 degrees Fahrenheit for approx 2.5 hours (internal temperature of 125 degrees Fahrenheit), sliced it up nice and thin, and served it with some smoke potatoes.    
The key to keeping it nice and tender is cutting very thin slices.
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#PelletSmoker #SmokedMeat #OutdoorCooking

Smoked Eye of Round in a Pellet Smoker

Green herbs love poultry and visa versa. As background for this recipe, please read my article on the Science of Rubs.

Simon & Garfunkel Spice Rub For Poultry Recipe

parsley

sage

rosemary

basil

sugar

Measure everything and dump it into a blender; see &quot;Measuring&quot; note about the bay leaves. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it.

How to use this stuff. If the food has not been been brined, then sprinkle with salt, ½ teaspoon per pound. If it has been brined, then skip the salt. Lightly coat your chicken or potatoes or asparagus or whatever with water (the ingredients dissolve better in water than oil), sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three.

Grill, smoke, or roast.

Learn exactly how to smoke pulled pork on a Pit Boss pellet grill following our detailed instructions and recipe below! This is an easy, yet really fun dish to prepare to feed a crowd, especially on a Pit Boss!

Pit Boss Smoked Pulled Pork

Pork

Oil Mustard

Tbsp Brown sugar

Tbsp Onion powder

Tbsp Garlic powder

Tbsp Ground black pepper

Cayenne

Apple Juice or Cola in a Spray Bottle (optional to spray during the cook)

Apple cider vinegar

Blues Hog Tennessee Red BBQ Sauce

Trim

Trim any excess fat from the exterior of the pork butt. Trim the fat cap down to 1/4" thickness. Score the fat cap with a meat knife in 2 directions perpendicular to each other.

In a bowl, mix all the dry ingredients. This includes the brown sugar, salt, paprika, cayenne, the onion and garlic powders and the ground black pepper. Mix it all to make the dry rub. Keep in mind you can always buy your own dry rub or use your own recipe. It’s up to you.

Cover

Cover your boston butt with a thin layer of olive oil or yellow mustard, then generously apply your rub to coat the entire exterior of the meat.

Plastic

Wrap your boston butt in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Pork Butt for the Pit Boss

Ashpot

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook.  Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Start

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the &quot;Smoke&quot; setting.

Prime

If there are no pellets in the auger, hold the &quot;Prime&quot; button until you hear pellets begin falling in the fire pot.  This will speed up the auger to prime it full of pellets before you start preheating.

White

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color.  This means the fire rod has fully heated up to burn the pellets more cleanly.

Preheat

Next, set the temperature to preheat the pellet grill to 350°F.  We will drop this temperature before we start cooking.

Rack

Remove the top rack if you are not using it.

Water

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Drop

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Smoke

Remove the pork from the refrigerator, add any additional rub that may have come off, and once the Pit Boss is at 250°F, place the pork butt on the grate with the fat side DOWN and the thickest part facing to the hotter RIGHT side.

Start Smoking the Pork on the Pit Boss

Top 27 bbq rub recipes from across the web

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Top 27 bbq rub recipes from across the web

The most viewed bbq rub recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Sweet Rub for Grilled Pork...

Big Bad Beef Rub Recipe

Bbq Rub Recipe

Big Bad Beef Rub Recipe

Barbecued pork belly

Copycat Honey Hog BBQ Rub

Best Bbq Rub Recipe

BBQ Smoked Chicken Thighs

Keto BBQ Dry Rub - Best for Ribs, B...

The Ultimate BBQ Rub (Wet Rub)

Smoked Eye of Round Roast Beef

Simon & Garfunkel Spice Rub For Pou...

Pit Boss Smoked Pulled Pork

BBQ Dry Rub

Sweet Texas Dry Rub- Perfect for Ch...

Perfect Grilled Pork Chops with Swe...

Pit Boss Baby Back Ribs

BBQ Rub Recipe

BBQ Spice Rub

BBQ Chicken Rub

BBQ Chicken Rub Recipe

The Best BBQ Dry Rub

Dry rub for smoked chicken

Simon & Garfunkel Spice Rub For Pou...

Korean Magic Dust BBQ Dry Rub

Copycat Honey Hog BBQ Rub

The Best homemade BBQ seasoning

The most viewed bbq rub recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine