Rubs To Try

Ancho Spice Rub by Bobby Flay

Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos. Found at

Makes about 2 cups
1 cup ancho chile powder
1/3 cup hot smoked Spanish paprika
3 tablespoons English mustard powder
3 tablespoons ground coriander
3 tablespoons ground dried oregano
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons ground chile de árbol


From SQWIB at SMF for pull pork sandwich Philly Style

Philly Style Dry Rub:

½ c. kosher salt
¼ c. black pepper (freshly ground if possible)
½ c. Italian seasoning (OR equal parts: basil, oregano and rosemary)\
½  c. Minced Onion Flakes
2 tsp. chili powder
2, 7- 10lb Pork Butts

From Chef JimmyJ at SMF

Try making up this rub…Put half in with Pops Brine then Rub the other half on the well dried pork before smoking…JJ

Tasso Rub for use after Pop’s Brine. See note below about adding salt.

  • 4T Black Pepper
  • 4T White Pepper
  • 4T Paprika
  • 4T Gran Garlic
  • 4T Gran Onion
  • 4T Mustard Pwd.
  • 2tsp Dry Thyme
  • 2tsp Dry Oregano
  • 2tsp Cayenne Pepper

Should be plenty for 5 pounds, unless you go super heavy. BTW if you add 4T Kosher salt to that recipe it makes a Killer Blackening Spice, Add 1 Cup Raw Sugar along with the salt and you got a great Pork and Poultry Rub. I left the Salt and Sugar out because it’s in Pop’s Brine already.

Magic Dust

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

A poster said; “When you first make it it may seem a little salty but the salt helps to draw out moisture and have kind of a brine effect without a brine.”

Peace, Love and BBQ
Mike Mills

From SMF

Rib Rub by SQWIB at SMF

  • 3 tablespoons light brown sugar
  • 1 teaspoon cayenne powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons white pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon dry mustard, such as Coleman’s
  • 1 teaspoon course black pepper
  • 5 teaspoons seafood seasoning, such as Old Bay
  • 1 teaspoon ginger powder

All below are from

Big Bad Beef Rub

By Meathead Goldwyn at

Makes. About half a cup
Preparation time. About 10 minutes


3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

“About the black pepper. Lately I’ve been grinding my black pepper and then sifting it. I use the coarse stuff, and put the fine stuff in a pepper shaker.”

“About the chile powders. I’m looking for complexity with two different flavors and two different levels of heat. Most American chili powders and ancho powders do not have a lot of heat, but good flavor. In fact, ancho is usually in a lot of American chili powders. Go with ancho if you can find it. It has a nice raisiny character. With chipotle or cayenne I’m after a kiss of heat. Chipotle has better flavor though.”

SQWIBS Philly Style Dry Rub:  Used on pork ribs by a SMF Member

updated for 2014

  • 2 cup Montreal steak seasoning
  • ¼ cup of coarse salt
  • ¼ cup of each, Parsley, basil, oregano and rosemary
  • 1  cup Minced Onion Flakes
  • ¼ cup Granulated Garlic
  • ¼ cup Chili powder
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