I do a lot of meat smoking and in so doing need a lot of rub.  It has taken several years to come up with my ‘perfect mixture’ but now that I have it, I not only use it for meats before smoking but also as a seasoning for many other dishes.

It works on anything with potatoes, sausage, eggs and many other flavor profiles.  For instance, I take equal parts or this and mix with grated parmesan to sprinkle liberally on corn on the cob.

I won’t give you the exact mix because mine is never quite the same anyway…   I always tweak it a bit depending on the heat of the chili powder:

  • Kosher salt   (1 cup)
  • Smoked Paprika   (1 cup)
  • Homemade Smoked Chili Powder  (1/4 – 1/2 cup).  This depends on heat level – if you use store bought you’ll need the upper end of this.
  • Onion & Garlic – dried flakes (1/4 cup each)
  • Black Peppercorn   (1/4 cup)
  • Crushed Red Pepper Flakes (1 – 2 Tablespoons)
  • Cayenne (~1 Tablespoon)
  • Mustard Powder (~1 Tablespoon)
  • Hungarian Hot Paprika (~1 Tablespoon)

I put the peppercorns, onion & garlic flakes in my bullet grinder to create a course grind, then put all the ingredients in a container that I can shake to mix.

I do not put any sugar in my rub!  For smoking meats I do not want the danger of the sugars burning.  For ribs that like a little sweetness, I mix apple juice or apple cider vinegar, water and brown sugar and spray it on several times at the end of the smoke session.

I’m also a fan of dry rubbed ribs so I add some sugar to this rub to sprinkle on to finish the ribs.