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Barbecue Dry Rub For Meats

This is the stuff I use to coat (liberally) every meat I smoke or barbecue. There’s only one variation: for pork shoulders and ribs, I add brown sugar to the mix. I leave that out for briskets.

  • 1 cup granulated onion
  • 1/4 cup granulated garlic
  • 2 1/2 cups salt
  • 1/2 cup black pepper
  • 2 Tbs. white pepper
  • 3 Tbs. cayenne
  • 2 Tbs. dried marjoram
  • 1 Tbs. dried thyme
  • 1/4 cup paprika
  • 1/4 cup chili powder
  • 2 Tbs. cumin
  • 1 Tbs. dry mustard
  • 1 Tbs. cinnamon
  • 1 Tbs. turmeric
  • 1 cup dark brown sugar (for pork only)

Blend all the ingredients in a big jar with a tight cap.

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