How to Make Barbecue Rub
This week on Tips & Techniques, Chef Tom takes us back to barbecue basics with this all-purpose Barbecue Rub. This seasoning is on the sweeter side, with just the right amount of salt, pepper, savory and smoky flavors. Perfect on your favorite barbecue foods, from chicken to pork to beef!
Full recipe blog: https://www.atbbq.com/thesauce/recipes/how-to-make-all-purpose-barbecue-rub/
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Can I put the rubs on ribs and marinate it overnight?
Love your videos asking a simple question but maybe not that simple when doing a dry rub i'm leaving it in the refrigerator for a few days should I rub the excessive dry rub off before smoking mind you it's coated very excessively thank you or wash it off thanks
None of us have some of these ingredients.. why do videos for the general public have these impossible to find ingredients? Yeah we can use the ordinary version but will it be anything close to this one? Sorry for the rant love your videos you’ve taught me a lot. Thanks man
Great video! I prefer grabbing rubs from http://www.TheRubStore.com – they have a great selection and save me the trip AND the markup at my local grill store.
Why so much sugar in rub? What is the reason?
Like to see a cook on the Old Smokey. Oldsmokey.com
i copied this but also used a cheese grater with some dehydrated applies and mangos to add into the mix, came out excellent
Thanks for no longer shipping to APO addresses! Way to go to support the troops away from home!!!
Way to much sugar.
Just a question.
.how come people dont mix it all in a bowl and then put it in a jar. Saw alton brown do this too, also chef john. They all used a mason jar. Is there a reason?
I made this rub with the common household version of all spices (e.g. regular brown sugar instead of the smoked stuff) and it came out great, thank you! Also,I prefer to use less paprika and it still tasted great.
Chef Tom!
Can you grill on and offset smoker? like from the log loading chamber? if so any recommendation you would like to show us ?
And BTW, I give Tommy Boy a lot of grief from time to time. I think he takes the "chef" thing a little too seriously. But I do enjoy his recipes. And I just plunked down $2500 for a YS640S from All Things BBQ, largely due to seeing it in action in these videos. So a tip of the toke to Tommy Boy and here's hoping I can cook some good meals on that thing.
How do you keep your grill so clean ???
what smoker do you use for your commercial smokes? I like to add ground fennel seeds to my pork rub…btw your bbq pork and pineapple salsa went down a treat ..might give you the recipe to my smoked lamb shoulder and mint slaw in return 😉
Too much salt for me. I use a lot of spices to eliminate salt.
Nice rub
I love BBQ. I just can’t do the sugar anymore.
Smoked salt and sugar? You guys are lightyears ahead
I like to make a base rub with only a little brown sugar and most everything else in almost equal parts. As a base mix I can then add a little more cumin or ginger, sugar or your choice and make it taste how you like it. The base mix saves me time and its easier to measure out a larger initial batch.
Thanks for this, good beginner basic info. The one thing I’d like to see is alternative suggestions when using one of those ‘nobody will have this available’ type specialty items – e.g. “if you don’t have this smoked sugar then just use granulated sugar”. I get and respect the commercial aspect of having the channel, and have ordered different things from you because I’ve seen them in your videos. However, when I’m not watching a week before making, I don’t have time to get this stuff and am not confident in my ability to determine a good alternative so a little guidance would be appreciated. Just something to consider, keep up the great work! Thanks again.
What would you suggest If I'd like a rub that had less sodium/salt. How would you modify it..? Simply cut back on the salt or ???
How about regular ingredients that anyone can find at the grocery store instead of stuff only you sell. Just a thought.
Hey chef Tom love the channel, just wondering could you make some baked potato recipes?
Where can I get that hat man that is so sick.
Dig this series. Ty
I noticed when you added your garlic and onion, you said "powder", but in the video you can clearly see the granules typical of "granulated" garlic and onion.
So my question is, does it matter if I use actual power vs. granulated? I've heard from a few competition folks that is does, so I always wondered.
Similar to what I do for ribs & chicken, but what about longer cooks, especially pork shoulders? I've cut down (or eliminated) sugar as I tend to burn it. Is there a way to keep the sweet there but not have that happen?
using smoked salt and smoked sugar for foods that you will smoke in a dedicated smoker anyway is fucking redundant dont you think?
How do you smoke sugar or salt?
the link in the description doesn't work
Link for recipe is broken…please update so I can make this without having to write it all down while watching video 🙂
I like the variations of mustard you guys show us. Like the one mustardy creme fraiche with the sliders and adding mustard powder in rubs. It has elevated my skills for dips, rubs and sauces.. Thanks.
https://www.atbbq.com/thesauce/how-to-make-all-purpose-barbecue-rub/
I wonder what the difference between “flavor” and “flavor profile” is?
Do you sauce with this rub?
Thanks for the insight on a good base to start from for a rub. Seems like the sky is the limit when adding or taking away ingredients.
Yo why did the chicken look raw? plus the skin was soft and not crispy! Is this just another way to smoke the chicken?
Thank you for sharing this nice basic rub. In a further video Chef Tom told us, that celery is an umami bomb. What are you thinking to add celery powder? Great video again ???
Chipotle powder FTW!!!
I couldn't find one but have you ever made a video out country style pork ribs?
The tips and techniques videos are honestly my favorite
I would have left it on the grill for one more beer, maybe 2….depending on how cold the beers are!
Not gonna lie, that looked under cooked. If you turn up the sound you can hear the chicken scream when he pokes it with the fork…
Me: „Oh Great, an All-Purpose rub recipe“
Second ingredient: smoked sugar.
Ok bye
Why do you add SMOKED salt,sugar and paprika when you gonna smoke the meat anyway?
In South Africa we would add a little fine corriander seed and cloves perhaps.
the one video that I was looking for thx
Great rub, I'm going to try it and add making it mine… Thank you for sharing
Thank you Chef great share