Recipe

BBQ Rub

A versatile BBQ rub with a sweet-savory-spice balance that goes great on pork ribs and pork butt. Brown sugar provides the base sweetness, paprika adds color, and cinnamon gives it an unexpected warmth.

By Luis Ramirez(Updated )

Prep

10 min

Cook

—

Total

10 min

Difficulty

Beginner

Yield

Makes about 3 1/2 cups

Method

No-Cook

Here’s a quick little recipe for a BBQ rub that goes great on pork. It’s what I’m using this Fourth of July weekend.

What makes this one work is the balance. Brown sugar is the base, paprika brings color and a mild sweetness, and the salt, pepper, garlic, and onion do the savory heavy lifting. The surprise is the cinnamon and a whisper of ground cloves, not enough to taste like a pie, just enough to add a warmth on the back end that plays well with smoke.

A couple of notes from using it. Sugar-based rubs scorch over direct heat, so this is built for low and slow, not a hot grill. Sprinkle it on rather than packing it, and give the pork a little time to turn tacky before it hits the smoke so the rub sets into bark. Make a big batch. It keeps for months in a sealed mason jar.

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What You Need

Ingredients

  • 1 1/2 cups brown sugar
  • 1 cup paprika
  • 1/4 cup salt
  • 1/4 cup black pepper
  • 1/4 cup cumin
  • 1/4 cup granulated garlic
  • 1/4 cup granulated onion
  • 1/4 cup cinnamon
  • 1 1/2 dashes of ground cloves
  • Mix together and sprinkle liberally over your spare ribs or pork butt before smoking.

Step by Step

Instructions

  1. 1

    Mix

    Combine all ingredients in a bowl and mix thoroughly.

  2. 2

    Apply

    Sprinkle liberally over spare ribs or pork butt before smoking. Store any leftovers in an airtight container.

Pro Tips

  • Great on pork ribs and pork butt
  • The cinnamon adds unexpected warmth that complements the smoke
  • Make a big batch and store in a mason jar — it keeps for months

Nutrition

Per serving

Calories

20 calories

Protein

0 g

Fat

0 g

Carbs

5 g

Sodium

1150 mg

Common Questions

Frequently Asked Questions

What meats is this rub best on?
Built for pork, spare ribs and pork butt especially. The sugar base makes it a low-and-slow rub, not one for hot, direct grilling.
How long does homemade rub last?
Months in a sealed jar. Keep it cool and dry; brown sugar clumps in humidity, so break it up before using.
Why is there cinnamon in a BBQ rub?
A small amount adds background warmth that complements smoke. It shouldn’t read as “cinnamon,” just depth.
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