A superb all-around rub that works great on salmon or pork.
I bought my first smoker in 2014, and soon learned about the world of "rubs". I am certainly not an expert, but I did experiment with a number of store-bought rubs, as well as some that were recommended online. This one stuck with me. It's responsible for the first truly sensational rack of ribs I ever cooked, and my best-ever salmon dish that converted some non-salmon lovers to salmon fanatics.
Yes it's simple. Yes there are variations of this all over the internet. No I haven't tried them all . . . but will keep searching for that one that is just that little bit better! At any rate, this one will take average cooks to the next level. Give it a try! I strongly suggest making a large batch at one time, and storing it in a plastic bag for future use. I make this at 4x or 8x the quantities listed.
This is adapted from Chef Jason Hill's BBQ Dry Rub recipe, provided by Robert Jones. I love heat, but his online recipe was so hot I felt there must have been a typo/error - so I reduced the chili powder, cayenne pepper, and black pepper proportions from 1 tablespoon to 1 teaspoon to make it something everyone can enjoy.
TOTAL TIME: 15 min
- Prep: 15 min
- 1/2 cup brown sugar
- 1 tablespoon cumin (ground)
- 1 tablespoon garlic powder (or granulated)
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 tablespoon onion powder (or granulated)
- 1 teaspoon coarse ground pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon Chili powder
- Buy spices in bulk on Amazon.com, at Costco, or elsewhere if you plan to make a lot of this. Saves a ton of money.
Mix all ingredients well. If your brown sugar is lumpy, you may need to put the rub in a blender.