Dry rubs are a great addition to anyone’s cookout. And it seems like everyone who barbecues or smokes their own meat has their own special rub. But if you ask me, when it comes to the backyard barbecuer there isn’t a whole lot of difference between most dry rubs — they all seem to use a similar base of ingredients; just adding a little more of this, a little less of that, until they get the results they’re looking for.
Aaron Franklin, Franklin Barbecue: A Meat Smoking Manefesto
“As you build a rub, first think about what it is you are cooking. How do you want it to taste? How long is it going to cook? How big is it? How hot will you cook it? All of these questions play into how I go about making a rub”
Below are the main ingredients I use in my sweet rub for pork ribs. The large container in the middle is light brown sugar. I also use Morton Coarse Kosher Salt (not shown here). It goes well on chicken and fish, too.
