Eastern NC BBQ Rub
This rub is great on ribs, butts, and shoulders. It has a kick, but mellows out in chopped/pulled BBQ. Use this after a quick mustard or mayo binder coating on your meat, prior to rubbing.
Servings 4 butts/shoulders
Cost $5
Equipment
- 3 Small Jelly Jars
Ingredients
- 1 1/2 cups Brown Sugar
- 1/4 cup Paprika
- 1/4 cup Kosher or Sea Salt
- 2 tbsp. Chipotle Pepper (powdered)
- 1 tbsp. Cayenne Pepper (powdered)
- 1 tbsp. Black Pepper
- 1 tbsp. Onion (powdered)
Instructions
The Rub Ingredients and Portioning
- Mix all ingredients in a bowl until they are well blended and you have a homogenous color throughout the mixture. Be selective with the Cayenne. If you like less spice, you can remove this completely.1 1/2 cups Brown Sugar, 1/4 cup Paprika, 1/4 cup Kosher or Sea Salt, 2 tbsp. Chipotle Pepper (powdered), 1 tbsp. Cayenne Pepper (powdered), 1 tbsp. Black Pepper, 1 tbsp. Onion (powdered)
- Pour into three small jelly jars for one-time portions.
- Seal the jars you are not using with standard jelly jar lids and rings.
- Take one jelly jar lid and poke 10-15 small nail holes in the lid for easy sprinkling.
- Label the remaining jars with today's date. These keep well for up to 6 months.