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Basic Barbecue Rub

This versatile barbecue rub is a cupboard essential for anyone who loves the smoky, savoury flavours of outdoor cooking. By balancing sweetness with a gentle heat from the cayenne and black pepper, it creates an aromatic crust on everything from slow-roasted brisket to grilled cauliflower steaks. The addition of hickory-smoked salt provides that signature wood-fired depth without the need for a professional smoker.

As a low-sugar alternative to many shop-bought varieties, this homemade seasoning allows you to control the salt and spice levels to suit your palate. It is an excellent choice for batch prepping, as it stays fresh for months when stored correctly. Simply massage a generous amount into your chosen protein an hour before cooking to let the flavours develop beautifully.

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Ingredients for Basic Barbecue Rub

  • 50g firmly packed brown sugar

  • 50g sweet paprika

  • 3 tablespoons black pepper

  • 3 tablespoons coarse salt

  • 1 tablespoon hickory-smoked salt or more coarse salt

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons celery seeds

  • 1 teaspoon cayenne pepper

How to make Basic Barbecue Rub

Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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La información de esta página ha sido revisada por médicos cualificados.

  • 16 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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