All Purpose BBQ Rub Recipe for Pork and ChickenI developed this BBQ rub recipe based on a flavor profile I liked: namely a salt oriented rub (not salty) that incorporated plenty of chili powder, black pepper, garlic powder. To the base I added allspice for that Jamaican jerk component, and cumin because I believe it marries well with pork. I also developed this as an all purpose rub for our restaurant to work with our chicken products. So this recipe is either a great pork dry rub or chicken dry rub. I believe it is a great all purpose rub! At the restaurant, we used to supplement a handful (not really big into measuring things!) of brown sugar per rack of spareribs or baby backs. This gave the ribs a slightly sweet tinge against the rub. We smoked the ribs then at 200 degrees over oak, hickory and pecan for 4-5 hours depending on the individual rack. This recipe is scalable. As you can see, these are restaurant amounts! Good luck and good rubbing!
1/2 cup salt 1/2 cup Lawry's seasoned salt 1/2 cup ground black pepper 2 Tb. Ground Coriander 1 cup Chili Powder 1/4 cup garlic powder 2 Tb. ground cumin 3 Tb. ground allspice Combine all ingredients and store in an airtight container. Return from all purpose bbq rub recipe to BBQ-Recipes-for-Foodies- Home page
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