Jim makes a lot of barbecue. A LOT. It’s his favorite thing to cook (probably because it gets him out of the house for a few hours at a time).
Having a delicious go-to rub is the key to being able to pull off good bbq quickly. We’ve experimented with a bunch of different store-bought rubs over the years, but never could find anything that we really loved and wanted to use over and over. So a few years ago we decided to just make our own. After much experimentation we’ve settled upon this sweet and smoky rub recipe. It’s got plenty of salt and sugar, with some smokiness coming from smoked paprika and ancho chile powder. We typically only use this on pork, but it could be used on chicken and beef as well. It’s also quite tasty as a seasoning for french fries, potato chips, and popcorn. Keep reading for the recipe.
- 1 C Turbinado Sugar
- 1 C Salt
- 1/2 C Ancho Chile Powder
- 1/8 C Ground Black Pepper
- 1/8 C Smoked Paprika
- 1/4 C Dried Thyme Leaves
- 1/8 C Garlic Powder
- Combine all ingredients in a mixing bowl and mix thoroughly.
- Store in an air-tight container for up to 3 months.
- Also works great as a french fry seasoning!