The perfect ALL PURPOSE BBQ RUB - Secret Recipe Revealed

[@kansaswildcat]

One trick you might think about especially if you are giving the mason jars to a friend; take a lid for the mason jar and drill/punch holes in it to create a shaker top and put it underneath the regular lid and then put the ring back on. Also, brown sugar has a lot of moisture so instead, I use turbinado sugar. Give it a buzz in a coffee grinder (dedicated to spices) and it works great. It caramelizes at a higher temperature than other sugars and therefore there is less risk of burning. I have enjoyed your videos, especially your steak searing.

[@BBQandBottles]

Awesome suggestion!! Thanks for the kind words too.

[@jeanettbrown336]

7

[@jrjal12]

Most folks don't like to share their secrets. Many many thanks for doing this. Nothing like a good versatile rub!

[@MM4L94066]

Grind some dried rosemary up into a fine powder and add a quarter cup to that regular recipe or a half cup of to the doubled recipe.. it adds a subtle layer of flavor that people usually can't identify, but it is amazing. Oh.. and double the amount of fine ground rosemary and add a quarter cup of ground coriander and a quarter cup of ground turmeric for lamb.

[@JasonGrey23]

Thanks Man!! I appreciate this!

[@TheModeRed]

Great looking rub! Never too late to the BBQ party when you're the chef!

[@BBQandBottles]

Hope you like it if you give it a shot. It’s been my go to for a long long time.

[@rustykc]

Thanks for the recipe. I will have to borrow this and start playing with it.

[@EverydayBBQ]

I really like the recipe, Jared! I’ll give this a try this spring when I get back outside to cook lol. Cheers 🍻. Thanks for your time last week.

[@4seasonsbbq]

Great lookin rub I'll have to give it a try, thanks for sharing and keep up the great work

[@eddymatrix6764]

Thanks mate... I from Indonesia.... Thanks for this.... Indonesia say..... Terima kasih dan ini dasar dari bumbu daging asap... Simple and praktis... Thanks

[@LassesFoodAndBarbecue]

Awesome. Thank you Jared!!

[@ilonanicoli8454]

Thank you for sharing!!!

[@youdontsay3379]

Will this rub work for oven barbecued meats? Thanx for your response

[@BBQandBottles]

You bet

[@walterbeboning5033]

Awesome,...thanks

[@yeetboi6061]

When he said smell that... I leaned in

[@ThePhenom65]

I like to avoid sugar as much as possible, this rub will still taste great without the sugar, correct?

[@BBQandBottles]

Give it a try - it will probably be just fine. The reality is most BBQ rubs have tons of sugar... maybe I should figure out a good rub with no sugar that’s Keto?

[@ThePhenom65]

@@BBQandBottles I'll definitely give it a shot. And by all means try to come up with a keto rub, it would be a lot of fun to watch, like this video! Thanks for everything that you do!

[@desitorres5931]

@@BBQandBottles please post an update if you do develop that rub! (sugar free)

[@BBQandBottles]

My Mother-in-Law made this exact same rub but left out the brown sugar and it turned out great!!

[@andrealavallias2313]

Best oven barbeque ribs

[@daonewbt]

can you use smoked paprika instead of regular paprika for this rub?

[@BBQandBottles]

Sure!

[@redbone7040]

Excellent 👌

[@thegalleryBBQ]

nice rubs. ty

[@suzannewelch7020]

If you use this rub on a Brisket, would marinate it in the fridge overnight?

[@BBQandBottles]

You could but you don’t have to. Just apply the tub a half hour before you’re ready to put the brisket on the smoker so it can sweat out with the rub on it.

[@MichaelJohnson-ux7pe]

Nice rub recipe, how would this be on rabbit or venison?

[@BBQandBottles]

This is really an all purpose rub so you’re good to use it with anything. Beef, poultry, lamb, fish, game, etc

[@MichaelJohnson-ux7pe]

Ok thanks I'll give it a try. Keep the videos coming nice job

[@mattrowe1229]

how does the brown sugar not get hard,unless you use up fast

[@nokoolaid]

Add ground coriander and turmeric for a different kick, but what you've done is the basis for mine.

[@M_Ladd]

It does NOT keep forever! The problem is the brown sugar; it doesn't have the shelf life that the rest of the ingredients have! Want a longer shelf life than use white granulated sugar!

[@하하오우예이야]

chilimpowder = paprika powder?

[@Isaiah--vj2xu]

No.

[@dianemcdowell4689]

Dry rub meet with tang in cocoa

[@ronaldjones8134]

Sounds good but did you miss 2 items? At 1:22 there is a container behind the black pepper and at 1:24 there is a container behind the paprika that you did not mention. Is there something missing? Want to try this recipe but I don't want to miss anything.

[@BBQandBottles]

No, those containers were just extra black pepper and paprika. Good luck!

[@ronaldjones8134]

@@BBQandBottles Thanks

[@jim73challenger]

There’s a new word for protein. It’s called meat!

[@Sinklars1]

The ingredients are ok but i think that is too much cumin, pepper and chilli powder i think that might be too flavorful but i will give it a try

[@danielfrausto7718]

why brown sugar ...why sugar at all?

[@BBQandBottles]

You can skip that step. Most rubs have a ton of sugar in them, but that’s the benefit of making your own at home! I’ve tried it and I’m still a fan of the taste.

[@denisejohnson2840]

Blender

[@fabishaikh9123]

You are not mention that how much use in par kg fish??? Or othar non veg itam

[@christisking4581]

Do you know the measurements in grams? Because the internet has differing information on what “1 cup” is in grams.

[@drdrew3]

Cup is volume. Grams are weight. There is no direct conversion because the ingredients are different density

[@joeshmoe7789]

@@drdrew3 1 cup is 8 oz.

[@joeshmoe7789]

You can use any measurement you want. 2 parts each of the first 7 ingredients, 1 part cumin.