Barbecue Rub Recipe

From Nola Cuisine

This is a great basic barbecue rub for pork, chicken or beef, as well as a great starting point for making other rubs. For instance, to make a southwest rub I would add Ancho Chili powder, Cumin, etc… you get the idea.

I made a new discovery while making this batch of rub. While putting together the ingredients I realized that I was out of brown sugar, so instead of going to the store, I made my own. For those that don’t know, brown sugar is nothing more than granulated sugar mixed with Molasses. The difference between light brown sugar and Dark Brown Sugar is nothing more than the amount of Molasses in the mix. Anyway, that wasn’t my discovery. My discovery was when I thought of the idea of using Steen’s Cane Syrup instead of Molasses, which as I’ve mentioned before is one of my favorite products. What a great flavored brown sugar, I honestly don’t think I’m going to buy it anymore. What a food nerd, huh? So with that being said, you’re getting two recipes for the price (free) of one:

Brown Sugar Recipe

1/2 Cup Granulated Sugar
1 Tbsp Steen’s Cane Syrup

Mix both ingredients together with your hands until thouroughly combined.

The Rub recipe:

Basic Barbecue Rub Recipe

4 Tbsp Kosher salt
1/4 Cup Brown Sugar (see above)
1/4 Cup Paprika
4 Tbsp Freshly cracked Black Pepper
1 Tbsp Garlic Powder
2 tsp Onion Powder
1 tsp Cayenne
2 tsp Celery Seeds
2 tsp Mustard Powder

Combine all ingredients. Store in an airtight container.

Makes about 6 ounces.

Be sure to check out my ever growing Index of Creole & Cajun Recipes page to see all of the recipes featured here!

Related Posts:

Baby Back Ribs with Turbo Dog Barbecue Sauce
Creole Seasoning Recipe
Homemade File Powder RecipeTurbo Dog Barbecue Sauce

9 thoughts on “Barbecue Rub Recipe”

  1. I’ve been making BBQ rub a long time and here I find ole Danno is doin’ it too. I would say mine is almost exactly the same except I toast and grind one or two Chile Chipotles and add to mine to give a little smoky flavor. BUT, thanks a lot, Danno, for the tip on brown sugar. I’m going to try that !!!!!

  2. I’m so happy to see the great recpies and just knowing that Austin’s Cook Book is back,this has mad my day.I’m from New Orleans I no longer live there because of Hurricane Katrina I lost all of my cook books and Chez book was one that I missed dearly as well as Chez may he rest in peace.I now live in Fort Wayne Indiana.There is nothing good ole southern food I miss very much.I can’t get southern food her Indiana never heard of it.Ha!! HA!! I have cooked Austin’s stuff bell peppers, the best and so is the Gumbo. His Gumbo is so good I could slap myself and I can make good Gumbo.Well I’m so excited I could write for ever.Hey!!! world good cook book.Get it.Thank for the come back.I’m cetting my booksoon. May God Bless you and your family

  3. Now living in the netherlands I have been craving a really good brown sugar for baking REAL, non-heartburn-causing chocolate chip cookies, otmeal raisin cookies, and peanut butter cookies. And my Pineapple upside down cake.

    Here in Holland they call that “bastaardsuiker” which is quite clearly bastard sugar… usually made with beat sugar as is the most common in Europe. You can find a mor fine version of the bastard sugar, but no matter how I do it, refined sugar does a number on my stomach.

    What I don’t like about such a brown sugar is that it uses refined (beet)sugar and then adds syrups and colors and whatever E-number (European equivalent of FD&C-numbers) you can find. I think this is mainly because growing up in Iowa/Illinois, the only brown sugar my family ever bought was natural (unrefined) brown sugar with nothing added.

    I take it that this syrup is the sap pressed from the cane in a processes before refinement (separation of the refined glucose from the molasses)? It is hard to find cane anything here.
    Any Americans living in Holland, Belgium or Western Germany who might know where to find some good brown sugar, other than an army base?

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *