All-Purpose BBQ Rub Recipe for Pork and Chicken

I developed this BBQ rub recipe based on a flavor profile I liked: namely a salt oriented rub (not salty) that incorporated plenty of chili powder, black pepper, garlic powder.

To the base I added allspice for that Jamaican jerk component, and cumin because I believe it marries well with pork.

I also developed this as an all purpose rub for our restaurant to work with our chicken products. So this recipe is either a great pork dry rub or chicken dry rub.

I believe it is a great all purpose rub!

At the restaurant, we used to supplement a handful (not really big into measuring things!) of brown sugar per rack of spareribs or baby backs.

This gave the ribs a slightly sweet tinge against the rub.

We smoked the ribs then at 200 degrees over oak, hickory and pecan for 4-5 hours depending on the individual rack. This recipe is scalable.

As you can see, these are restaurant amounts! Good luck and good rubbing!

  • 1/2 cup salt
  • 1/2 cup Lawry’s seasoned salt
  • 1/2 cup ground black pepper
  • 2 Tb. Ground Coriander
  • 1 cup Chili Powder
  • 1/4 cup garlic powder
  • 2 Tb. ground cumin
  • 3 Tb. ground allspice

Combine all ingredients and store in an airtight container.

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