Basic Rib Rub

img_0148Yeah, I know it is called Rib Rub, but this stuff is good in so many other things. Use it in sauces, beans, or with other meats. It is especially good on grilled chicken breasts.

  • 3 cups brown sugar
  • 1 1/2 cup dark red chili powder
  • 1/3 cup garlic
  • 1/3 cup cayenne pepper
  • 3 tablespoons salt
Mix it all up in a large bowl with a whisk to break up all the brown sugar chunks and thoroughly blend all the ingredients. Don’t mix up the chili powder and the cayenne, as you’ll end up with a fiery batch of rub (I speak from experience) that a normal human won’t be able to handle. This mixture can be stored in an airtight container for quite some time; we have trouble keeping it around, but I think I had a batch that lasted 3 months once and didn’t lose any flavor.

{ 6 comments }

Grilldemon May 27, 2010 at 10:01 pm

I hope you don’t mind but I quoted your basic rub recipe on our website and put a link back to you.

http://www.grilldemon.com/Recipes/rubs.php

Thanks,
Bailey

zydecopaws May 29, 2010 at 1:20 pm

No problem as long as the link reference is there.

Ron June 4, 2011 at 4:10 am

Since you have both chili powder and cayenne in the recipe, what do you mean when you say “Don’t mix up the chili powder and the cayenne”? Do you make it with one or the other? Just not sure of what you’re saying. I thought I might try this on Moinks.
Thanks.

zydecopaws June 4, 2011 at 8:12 am

I use them both. What I am saying is don’t get the two confused and swap the measurements. I wasn’t paying close attention one day and added a cup and a half of cayenne thinking it was the chili powder. Needless to say, that batch got dumped, fortunately before anyone got hurt… ;)

Bill July 7, 2011 at 12:04 pm

You specify “dark red chili powder” and I just want to be clear in my addled mind on if you are refering to the spice blend called ‘Chili Powder’, or to a Chile powder such as an Ancho or poblano. Can you help me to ease my mind?

Thanks
-bill

zydecopaws July 7, 2011 at 12:17 pm

Consider yourself unaddled, it is the generic spice blend called “chili powder” found in most grocery stores, and in bulk at Winco. There are many variations of this, and I won’t take offense if you substitute the pure stuff (ancho, poblano, etc.) for the generic. I’ve been known to do this on occasion and the results still turn out great.