What do you mix for your rub?

This is not about commercial products.

Tks.

1/4 cup brown sugar
2-T smoked paprika
1-T garlic powder
1-T salt
1-T pepper
1-t dry mustard
2-t onion powder
1-t cayenne pepper
1/2-t chipotle pepper
1/8-t cinnamon

Just did a pork butt today for dinner tomorrow; turned out great.

I’ve been using one posted by rob p 15 years ago! I like it, but want to try something else.

I have been using Rob's rub as well. I really like it but I don't put the celery seed in it.

I just did this Saturday and used everything but the dry mustard and cinnamon. Plus a finishing sauce with apple cider vinegar, red pepper flakes, garlic powder and brown sugar. It usually gets eaten up pretty decent.

I've tried a variety of rub recipes some are OK but I'm back to simply salt, pepper, and garlic on almost everything.

1 : 1 : 0.5 : 0.25 ratio -salt, pepper, paprika, garlic powder

I use similar on most grilled meats.
5:2:2:1
S:P:G:O

Salt and coarse ground pepper,

A little Garlic powder and a little chili Powder
Keep it simple. To many recipes that have to many spices. Many ingredients don’t make it better

Something like the stuff posted.

Honestly, I think the big deal over rubs is wayyy overblown.

Don't even have a "rub" nor recipe.

Grab bottles from the cupboard and shake it on in layers.
The only thing I've ever noticed is if i get a little heavy on
something like cumin you might notice that. Barely.

The whole point is to accentuate the flavor, not create a new one.


How come butts aren't given the sacred S&P (maybe G) that is
perfect for steak and the absolute maximum allowed?

Wife has started them for me with nothing but S,P,G.
They were fine.

I find good beef to have more and better natural flavor than pork.

Commercial pork yes.