Ok, so I know that the title is cheesy, but how else is a guy supposed to introduce this article.  As we move deep into the summer, I think it’s necessary to draw attention to that which is most important.  Meat.  The focal point of any summer gathering ought to be some kind of an animal cooked over some kind of a flame (see The36 #35).

And one of the elements  that will add a ton of flavor to any meat is a spice rub.  Really, I think that a lot of people make creating a spice rub far more complicated than it needs to be.  It’s like they see all the herbs and spices in the world and feel that they need to find a way to combine as many of them as possible into their rub.  The pic I’ve included shows the ingredients to my pork shoulder rub.  There are 7.  Not 17.  Certainly not 70.  7.  Do you absolutely need a different rub for every type of meat?  Not really.  Basically, any rub starts with salt, sugar, and spice (typically paprika).  From that point it is completely up for experimentation.  Common additions are garlic and/or onion powder, black pepper, dry mustard cumin, and assorted chili powders.  The less you complicate the rub, the more generalized its use can be.  I’ve added ground clove to my pork rub because I really think it accentuates the richly sweet flavor of the pork.  If I left it off, I would have a general rub good for basically any beast.

On to the recipe.  The last time I used this rub I coated a bunch of pork steaks in it and (after letting them sit in the fridge for a few hours) tossed them into a smoker with some hickory chips at 225°F for two hours.  I then finished them on a hot grill basting with a doctored up store bought barbeque sauce.  Completely unforgettable.  Take the chance in the comments section to share your best dry rubs and/or any comments on barbeque.


Pork Shoulder Rub

¼ c. Paprika

¼ c. Brown Sugar

3 Tblsp. Salt

1 Tblsp. Black Pepper

1 Tblsp. Garlic Powder

1 Tblsp. Chipotle Powder (or any chili/chile powder)

1 tsp. Clove, ground


A couple of final notes on sugar ratios in rubs.  One thing to realize is that sugar burns.  If you will be cooking with a higher heat, you should consider reducing/eliminating the sugar in your rub.  Also, you can try reducing/eliminating  sugar for beef rubs.  Again, experiment on your own and enjoy.











This entry was posted in Chef's Table, Uncategorized. Bookmark the permalink.

Leave a Reply

Your email address will not be published.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

Browse by Topic

Contact Table 36

Your Name (required)

Your Email (required)


Your Message