The perfect balance of sweet, smoky, and savory. This simple-to-mix dry rub is a versatile blend, great for all your grilling and smoking needs. The rich flavor comes from a base of smoked paprika and brown sugar, perfectly accented with garlic and onion powder, and finished with a subtle kick of chile powder.
Ingredients: Smoked Paprika, Brown Sugar, Salt, Garlic Powder, Onion Powder, Black Pepper, Chile Powder.
Why You'll Love It:
Deep Flavor: Built with key barbecue staples for an authentic, delicious taste.
Versatile: Ideal for pork ribs, chicken, beef brisket, or even grilled vegetables.
Easy to Use: Just rub on generously before grilling, smoking, or baking!
BBQ Rub - Sean Brock
The Southern Standard Inspired by the flavors of the Lowcountry, this rub is engineered to create a beautiful, caramelized crust (the "bark") on smoked meats. The brown sugar provides the sweetness needed for caramelization, while the smoked paprika and chile powder offer a savory, lingering warmth.
How to Use
The Dry Brine: For larger cuts like brisket or pork shoulder, apply the rub at least 2 to 4 hours (or even overnight) before cooking. This allows the salt to penetrate the meat, ensuring it stays juicy during long smoke times.
Crispy Poultry: Pat chicken skin completely dry, lighty coat with a neutral oil, and apply the rub generously. The sugars will help the skin crisp up to a deep mahogany color.
Vegetable Roast: Don't stop at meat! Toss cauliflower florets, corn on the cob, or sweet potato wedges in this rub for a smoky, "grilled" flavor even when cooking in a standard oven.
Perfect Pairings
Proteins: Pork ribs, beef brisket, chicken wings, and grilled salmon.
Sides: Smoked mac and cheese, collard greens, and honey-glazed carrots.
Sauce Base: Whisk a tablespoon of this rub into a mix of apple cider vinegar and ketchup to create a custom, "house-made" BBQ sauce.
Flavor Partners: Honey, bourbon, peach preserves, and applewood smoke.
