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.