This is my favorite rub to use when I smoke meats. I threw it together to use on smoked pork butt, but it also works really well on chicken and ribs. Apply liberally to meat and let sit overnight for best flavor. The brown sugar helps make a nice bark. Makes enough to cover two 8-pound pork butts or 6 racks of ribs.

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
10
Yield:
2 /3 cup
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.

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Nutrition Facts

36 calories; protein 0.7g 1% DV; carbohydrates 8.1g 3% DV; fat 0.6g 1% DV; cholesterol 0mg; sodium 473.3mg 19% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
12/28/2019
Great rub. Made the full recipe with the scored pork butt prepared mustard and rub. Smoked for 11 hours with applewood and the taste was great. I'm not a big fan of the "bark." I know this is sacrilege for bbq but it usually tastes burnt to me. The bark on this pork butt had a wonderful depth of flavor. It had a sweeter taste without the deep char flavor. It really added to the taste of the pulled pork. Recipe note: used paprika not smoked paprika Read More
(1)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/28/2019
Great rub. Made the full recipe with the scored pork butt prepared mustard and rub. Smoked for 11 hours with applewood and the taste was great. I'm not a big fan of the "bark." I know this is sacrilege for bbq but it usually tastes burnt to me. The bark on this pork butt had a wonderful depth of flavor. It had a sweeter taste without the deep char flavor. It really added to the taste of the pulled pork. Recipe note: used paprika not smoked paprika Read More
(1)
Rating: 5 stars
03/26/2020
Excellent rub for any meat you are smoking. I halved the recipe because I only had half rack of St. Louis ribs to smoke. They had the perfect balance of smokiness and sweet thanks to the smoked paprika and brown sugar. The sight of the bark made my mouth water and first bite in did not disappoint Only doing half rack of ribs I had some leftover so I ran out and grabbed a pork butt and 2 cornish hens. Perfection on those as well. 5 star rub and one I will definitely use again. Brisket is next and I cannot wait to fire up the smoker again! Read More
Rating: 5 stars
06/05/2020
Used this rub on my first time making ribs and it was simply delicious!.......Can’t wait to try it on other meats! Read More
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Rating: 5 stars
10/28/2020
I omitted the cayenne. I have a family of wimps. everyone loved the ribs! Read More
Rating: 5 stars
11/08/2020
This recipe is a godsend! I omit the cayenne since I am wimpy but I’ve used it on chicken, pork & steak. I always have a batch of this spice mix on hand to sprinkle on veggies, homemade cheese crisps or anything else that needs a dash of flavor. This recipe delivers & I simply cannot thank you enough for sharing this. It is truly life changing. Read More
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