Skip to main content
Epicurious

Classic Bbq Rub

By Elizabeth Karmel

4.8

(8)

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It is particularly great on ribs but works with pork chops and tenderloin, chicken and even catfish for an authentic low 'n slow barbecued flavor.

Chef's note:

The great thing about barbecue rubs is that everyone eventually makes their own adaptation of their favorite rub recipe. If you don't "cotton" to a specific spice, leave it out; if you like it hotter, add more pepper or cayenne, and if you think something's lacking, add that too. Just make sure to watch the salt content as you are mixing, many prepared spices include salt and it adds up quickly!

Read More
Chocolate Guinness Cake
A generous glug of stout gives this snackable loaf a malty depth.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Vegan Chili
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.