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BBQ Rub Recipes

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If you're into hardcore BBQ, then you're looking for BBQ rub recipes, or you've already got your favorite (please share). You can purchase rubs in a bottle at your local grocery store, but I can tell you from experience, it's rare to find the perfect rub off the shelve. You're better off making your own because you'll find your favorite, and you'll be able to change it up as needed - and under your control.

The way I've learned to begin my experimentation is to break dry seasonings into four groups...

Salts and Sugars
Pepper
Transition Spices
Signature Flavors

Salts and Sugars

When it comes to this group, the rule you should keep in mind is that the longer the cook time, the less Sugar you should use. You should keep this rule in mind regardless of the meat so you don't get a burnt or overly caramelized result. Pork does well with more sugar, while beef does well with a higher proportion of salt. Ultimately, whatever you come up with should suit your taste.

Regular Old Salt - this is the refined type that you see like Morton's. The kind you would see on your table or at a restaurant.
Kosher Salt - this salt is a very course grain and has no additives in it.
Sea Salt - you get this from evaporated sea water and the kind I get is course grained, but can be found in a fine grain as well. It has a less salty flavor than regular old salt.
Seasoned Salt - this is usually regular salt with additives like garlic, onion or celery.
Salt Substitutes - for low sodium diets.
White Sugar - this is the refined sugar we are most familiar with, from can or beets
Brown Sugar - we get this from molasses mixed with white sugar.
Turbinado Sugar - this has a higher burn point than other sugars and has a slight molasses flavor.

Pepper for Your BBQ Rub Recipes

Pepper brings balance to your dry BBQ rub recipes by introducing heat to offset the sweet and salty flavors. The heat can be high, medium or low depending on you're taste or tolerance. Once you have a Salt & Sugar mix, you can begin adding pepper until you reach the desired balance for your taste.

Cayenned Pepper - this provides instant heat to your mix. It's a bitter or pungent mix of various dried chiles, and is also called ground red pepper. You don't need much of this stuff, unless you're insane - which many are.
White Pepper - if you've seen this, is a light or white color. It's milder in heat and is more of a background addition to your dry rub.
Black Pepper - this is middle of the road heat, but has the strongest flavor of the peppers.
Ground Chile Powder - this is made from an assortment of dried chiles and can range from mild to hot. (Not Chili Poweder with an "i")

Transition Spices

Your BBQ rub recipes not only need to be well balanced, which you should have now, they also need to be well rounded. Transition spices bring the two ends of the flavor spectrum together. These are typically added in larger quantities because they don't dominate the flavor like the previous spices will. These also play a large part in coloring your spice which results in a colorful and flavorful bark.

Chili Powder - this is a mixture of dried chiles, garlic, cumin, coriander, oregano and cloves. It has a reddish brown color and an earthy flavor.
Cumin - This has a nutty and peppery flavor.
Paprika - this has a range of flavors from mild, to hot to smoky. Generally, you will be using the regular, reddish colored variety.

Signature Flavors

BBQ rub recipes can stand on these three categories alone. You really don't need anything else. However, if you want your rub to stand out from the crowd, or perhaps compliment a particular dish you're creating, you may need something to help you.

Once you have a well rounded dry rub, you can begin adding these flavors, in small increments, until you achieve that unique taste that no one's ever had before.

All Spice - this is found in Jamaican jerk recipes and is made from ground pimento berry and tastes like a combination of cinnamon, nutmeg and cloves.
Basil - this is a unique flavor that is considered a pungent combination of licorice and clove. Works well on fish and poultry.
Cardomom - this is part of the ginger family and spicy and sweet.
Celery Seed - use on fish and poultry
Cinnamon - this is actually more bittersweet than sweet but works with beef and pork.
Cloves - use this with pork and wild game. I prefer not to use it at all :)
Coriander - I always thought this tasted like orange but it's generally described as a combination of lemon and sage. It works will on pork, lamb, poultry and beef for BBQ rub recipes.
Dill - I overdosed on dill bread once and don't like to use it. However, I'm told it works will on chicken and fish.
Fennel Seed - has that licorice/anise like flavor but it becomes milder as it's cooked.
Garlic Powder - This works well with anything and you all know what it tastes like.
Ginger - sweet and peppery and works with anything
Mace - heavier flavor than nutmeg. Works on everything but fish.
Marjoram - it has an oregano flavor
MSG - this doesn't have a flavor but is a flavor enhancing agent.
Mustard Powder - strong and pungent and gets even more so when you add moisture.
Nutmeg - warm, sweet and pungent
Onion Powder - works with most everything but has a strong flavor
Oregano - strong, spicy and pungent
Rosemary - an arromatic lemon/pine flavor.
Sage - a little bitter and minty
Tarragon - yet another licorice/anise, strong flavor
Thyme - minty/lemony and slightly pungent
Turmeric - bitter, pungent

Now you have the basic breakdown of must BBQ rub recipes. I will add some actual recipes to this section as time goes on, but please feel free to share your favorites below!