What's Your favorite rub recipe? Here's Mine;

[Gator_Fan]

1 T Cumin
1 T Paprika
1 T Garlic Powder
1 T Onion Powder
1 T Chili Powder
1 T Brown Sugar
2 T Kosher Salt
1 t Cayenne Pepper
1 t Black Pepper
1 t Celery Salt

T = Tablespoon
t = Teaspoon
(I normally always make a double batch)

[smalljawguy]

Very similar to yours with the exception that I prefer smoked paprika.
garlic
kosher salt
smoked paprika
brown sugar
onion powder
cumin
cayenne

[RoadrashPaul]

I use this one now and love it

Rub Recipe: Meathead's Memphis Dust

[Blue Steel]

I use this one now and love it

Rub Recipe: Meathead's Memphis Dust

Nice, gonna try that Paul

[Capt Ray]

Been using these folks for a while now and am extremely happy with them.Oakridge BBQ - Serious BBQ Rub | Purveyor of award winning gourmet artisan barbecue rubs and grilling spices | Purveyor of award winning gourmet artisan barbecue rubs and grilling spices

[Bamaman]

I'm a Rendezvous fan after living 18 years in Memphis. I use their recipe AND the Memphis Dust recipe from AmazingRibs.com:

Rendezvous Dry Rub
Ingredients
8 tablespoons American paprika
4 tablespoons powdered garlic
4 tablespoons mild chili powder
3 tablespoons ground black pepper
3 tablespoons Morton's kosher salt
4 teaspoons whole yellow mustard seed
1 tablespoon crushed celery seed
1 tablespoon whole celery seed
1 tablespoon dried crushed oregano
1 tablespoon dried crushed thyme
1 tablespoon whole allspice seeds
1 teaspoon ground allspice
1 tablespoon whole coriander seed
1 teaspoon ground coriander
1 teaspoon Ac'cent

[Tywithay]

For beef I use basically something similar to you guys, smoked paprika, granulated garlic, black pepper, chili powder, etc.

Anymore, for pork I have simplified it a great deal. I like smoked paprika and brown sugar...that's it. Unless I am in the mood for something spicy, which I typically incorporate via a sauce, I just use that simple rub to get some flavor and let the smoke/meat speak for itself.

[TOXIC]

BBQ.jpg

Yeah I know, it's not homemade or secret ingredients but for ribs it's the deal. Briscut is different as well as pulled pork but I just put a batch on the smoker this morning. 1/2 today and 1/2 tomorrow.