This rub goes great with pork shoulder and beef brisket. If using on brisket, omit the sugars.

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
12
Yield:
3 /4 cup
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together mustard, seafood seasoning, garlic powder, white pepper, black pepper, red pepper flakes, paprika, salt, cumin, white sugar, and brown sugar in a bowl until evenly combined.

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  • To use, rub the mixture on up to 5 pounds of meat and refrigerate from 2 to 12 hours before smoking or grilling.

Nutrition Facts

41 calories; protein 0.8g; carbohydrates 9g; fat 0.7g; sodium 618.6mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/06/2012
My husband and oldest boy made this rub together for our big barbeque day. They followed the recipe exactly only they doubled the recipe AND they did not use white pepper only because I don't have it in the spice cabinet. They rubbed this on boneless pork short ribs chicken legs and BLSL chicken breasts. It looked and smelled fantastic--the one issue that we had was it was REALLY spicy. Like overkill spicy. We all thought the flavor of the rub was right where it should be but the hot overpowered everything else. My husband said that we'd try this again but cut WAY back on the red pepper flake and maybe the black pepper. We all thought that this made the nicest crust on the meat and looked beautiful right off the grill. Read More
(27)

Most helpful critical review

Rating: 3 stars
05/03/2008
We didn't really care for this. I think it was the old bay...an odd spice for bbq if you ask me. Not terrible by any means it just wasn't for us. Read More
(3)
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/06/2012
My husband and oldest boy made this rub together for our big barbeque day. They followed the recipe exactly only they doubled the recipe AND they did not use white pepper only because I don't have it in the spice cabinet. They rubbed this on boneless pork short ribs chicken legs and BLSL chicken breasts. It looked and smelled fantastic--the one issue that we had was it was REALLY spicy. Like overkill spicy. We all thought the flavor of the rub was right where it should be but the hot overpowered everything else. My husband said that we'd try this again but cut WAY back on the red pepper flake and maybe the black pepper. We all thought that this made the nicest crust on the meat and looked beautiful right off the grill. Read More
(27)
Rating: 5 stars
02/24/2008
You definitely need to marinate your meat a few hours or more to get the full effect of this wonderful rub. I added a bit more garlic powder and regular mustard since I didn't have ground and it still came out great. Thanks! Read More
(8)
Rating: 4 stars
12/20/2008
I took out the red pepper flakes, Old Bay, and white pepper. I think I also added a little more brown sugar. It was an awesome rub. I used this on a pork tenderloin and baked it in my toaster oven. Got a great crust. Tasted like more work than it was. Thanks. Read More
(7)
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Rating: 5 stars
07/20/2009
Awesome! I just finished serving a smoked brisket using this rub (minus the sugar of course) and it was a hit! Thanks for the recipe I'll definitely be using this again. Read More
(5)
Rating: 4 stars
03/23/2010
This was a great rub. I had some pork butt bone in ribs that I left the rub on all day. I did use a little less salt because of another review made. Probably about 1/2 tbsp. I also then put a little Sweet Baby Rays BBQ Sauce on the ribs. I had to do the ribs in the oven because of Erie PA weather. I cooked them on 250 degrees for 3 hrs took them out and then put the BBQ sauce on them for at least 30 minutes. They turned out great! Read More
(5)
Rating: 3 stars
05/03/2008
We didn't really care for this. I think it was the old bay...an odd spice for bbq if you ask me. Not terrible by any means it just wasn't for us. Read More
(3)
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Rating: 5 stars
02/05/2008
Hey Big E i'm comin over for some bbq right now Read More
(3)
Rating: 4 stars
04/06/2011
This was a very tasty. I used it on salmon and chicken Read More
(2)
Rating: 5 stars
01/28/2012
Really good....omitted the white pepper and white sugar....used on Bacon Wrapped Barbeque Shrimp from this site. Thanks! Read More
(2)
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