House BBQ Rub
Makes About 1/2 cup
A smoky, savory BBQ rub with just enough sweetness and a gentle kick — built for chicken, beef, pork, burgers, and anything headed for the grill or smoker.
Ingredients
- 3 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons kosher salt
- 2 teaspoons coarse-ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper, or to taste
Instructions
- Add all ingredients to a small bowl and stir thoroughly until evenly combined, breaking up any clumps of brown sugar.
- Transfer to an airtight spice jar or shaker.
- Lightly coat meat with olive oil or your preferred binder, if desired, then season generously on all sides.
- Let the seasoned meat rest for 20 to 30 minutes before grilling or smoking when time allows.
- For longer cooks, apply the rub just before the meat goes onto the smoker or grill.
Notes & Tips
- Smoked paprika provides the backbone of the rub, while brown sugar adds a light sweetness and helps develop a flavorful crust.
- The sugar is intentionally kept moderate so the rub stays savory and versatile rather than becoming overly sweet.
- For high-heat grilling or griddle cooking, watch carefully because the brown sugar can darken or burn over intense direct heat.
- For high-heat steaks or burgers, use House AP Seasoning as the primary seasoning and add this BBQ rub more lightly for extra smoky flavor.
- For low-and-slow cooking on a smoker or Kamado-style grill, apply a generous coating to help develop a rich bark.
- Reduce or omit the cayenne for a mild family-friendly version, or increase it for a little more kick.