When I started in the competitive BBQ world, I thought everyone made their own BBQ seasonings and sauces. This recipe is the basic recipe that I used and honed over the years. For competitions, I add a bit more “oomph” to it, but for cooking at the house this is still my go-to rub for pork or chicken.
This is a well rounded seasoning, with sweetness as the most primary note on the palate. Rub flavoring like this is pretty standard for Memphis-style BBQ, as 1) we like things sweet around here, namely Tea and BBQ, and 2) we also like a little kick in the back of the palate. This rub will fit the bill and make you a Memphis Pitmaster!
Think BBQ Rub is just for BBQ and grilling? Think again, as you can use this as a season-all for many different dishes. Sprinkle some on sausage and cheese plates, deviled eggs, well, just about anything you can think of, it will make better. Literally, I once had someone tell me he put it on his corn flakes in the morning. Not kidding.
This rub is eminently changeable. I use this rub and make modifications to it almost weekly. Want a bit more spice? Simple increase the chili powder, use chipotle chili powder instead of plain, add more cayenne, etc. Want a smoother texture? Grind half the turbinado sugar, or leave some out if you want a more robust seasoning. Making a sauce? Use this as the main seasoning in your sauce in order to keep the “flavor in the family.”
This seasoning is not going to overwhelm your meat. There are a lot of great, pre-made BBQ seasoning blends available on the market, and I use some of them as well. However, when you are cooking at the house and you want the satisfaction of doing everything yourself, you can’t go wrong with this blend.