Rubs 101


I am often asked what makes a good rub. My standard answer is whatever you think tastes good.  I do have a couple of generic rubs that are always made up in the spice cabinet and ready to go.  I make them ahead of time in bulk and store them in air-tight containers untill ready to go.  Feel free to use the following receipes and experiment with adding or taking away a spice or two.  It is really whatever you think will taste good.

All receipes will yield one cup.  I normally triple it when making bulk.

Oink Oink Rub (for all things pig)


½ C brown sugar
¼ C paprika
1 Tbsp fresh cracked black pepper
1 Tbsp salt
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp cayenne pepper



Cluck Cluck Rub (for finger licking chicken)


¼ C paprika
1 ½ Tbsp cayenne
2 Tbsp freshly ground black pepper
3 Tbsp garlic powder
1 ½ Tbsp onion powder
3 Tbsp salt
1 Tbsp dried oregano
1 ½ Tbsp dried thyme (or rosemary)


Moo Moo Rub (great for brisket)



5 Tbsp paprika
3 Tbsp salt
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp freshly ground black pepper
1 Tbsp dried parsley
2 tsp cayenne pepper
2 tsp ground cumin
1 tsp dried oregano
¼ tsp dried chili flakes


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