
“Mama’s Meat Rub” This rub is easy and quick to make. I like that fact that I can use it on such a wide variety of meats. I add this to everything from my burgers to the ribs I smoke in the pit. It’s a great tasting rub that also brings out the best in the meat you are grilling or smoking.
Ingredients
1/2 cup brown sugar
1/2 cup paprika
1 tablespoon ground black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)
Directions
Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Stir until the blend is even like the picture below. Store in an airtight container and enjoy.
Comments (11)
Rodney April 7, 2016 at 1:58 pm
Yum, Quite a Nice rub. My ribs turn out with a Great Taste. Thanks
BBQAOA April 14, 2016 at 8:36 pm
No problem Rodney! Thanks for the feedback.
Patty Kasiewicz April 7, 2016 at 2:47 pm
Sounds good,gonna try it.
BBQAOA April 14, 2016 at 8:36 pm
Patty, let us know how you like it!
Donald Track April 7, 2016 at 7:26 pm
Sounds like a good rub think I might give it a try thank you
BBQAOA April 14, 2016 at 8:35 pm
Donald, after you do please tell us how you like it. You will find it applicable for most meats.
MikeGilbault May 10, 2016 at 8:58 pm
I’m always looking to try a new rub. Thanks for the recipe!
Michael Gibson July 21, 2016 at 12:43 pm
I like to throw “this, that and the other” together, with no rhyme or reason. I usually have good results, but the bad thing is duplicating it the next time. I am sure this one is going to be amazing so I will print if off and keep it safe!
Michael Gibson July 21, 2016 at 12:47 pm
I typically throw “this, that, and the other” together when making my own rubs, and they usually turn out pretty good. The downside is never duplicating it! I am excited to give this one a try and just to make sure I can repeat it, I will print this one out and put in a safe place!
Dru July 21, 2016 at 1:12 pm
I use smoked paprika which gives it a good flavor.
Rodney July 22, 2016 at 4:12 am
Did a brisket about o dark 30 last night. That’s Real Dark early morning to you folks. After resting it for 30 min close to Dinner, it was begging to be eatin.
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