My basic rub

[old sarge]

My basic rub for ribs and butts is a simple blend of brown sugar, Kosher salt and ground black pepper and some garlic powder.  It sits on the meat for about an hour, at room temperature before going into the smoker. Sue Bee Honey BBQ sauce is applied after the cooking for added flavor. I personally don't want too much rub on the meat that may interfere with it absorbing the smoke flavor.

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[viticulture]

I do about the same rub with the addition of a bit of paprika, cumin and maybe a touch of onion powder to round it all out. I've pretty much been using that same rub on my pork ribs as well minus the onion powder and I might throw in a pinch of cayenne and chili powder as well. Just curious what rub people use on whole chickens??

[old sarge]

Simple is usually best.

[psoltesz]

My pork/rib rub is pretty similar.  Here are the ingredients and portions:

1 tbsp kosher salt
1 tbsp black pepper
1 tbsp cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
4 tbsp brown sugar

You can use McCormick Smokehouse black pepper and smoked paprika, or stick with the regular stuff.

  - Phil

[DHurd]

This is a mix called House Seasoning that was used in every restaurant I ever worked in and they put it on darned near everything.

Quite by accident, I learned this mix is just one ingredient off (*cayenne) what one of the biggest BBQ joints in the nation uses on their ribs.

1/2 cup salt
1/4 garlic powder
1/4 cup fine ground black pepper

*1/4 to 1/2 teaspoon, to taste.  Add more if you like.

This really compliments the meat's flavor without masking or embellishing.  Just dust 'em up before you lay 'em on the rack, no need for any long advance prep.

I use this without the cayenne and my grandkids eat these ribs like they're starving.

See what you think and let me know.

[Durangosmoker]

This sounds good, and I appreciate that it is sugar free.  Question, though:  is that 1/4 cup Garlic powder, or some other measurement?  Thanks.

[SuperDave]

This sounds good, and I appreciate that it is sugar free.  Question, though:  is that 1/4 cup Garlic powder, or some other measurement?  Thanks.

I've looked up a number of garlic pepper seasoning recipes and the garlic to pepper ratio ranged from 2:1 to 1:1.  So, 1/4 cup would fit.