Expert Tips on Perfecting Barbecue Rub

The right mixture of spices (and how you apply them) is key to the perfect Southern barbecue

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NEVS barbecue platter. Photo courtesy of NEVS Barbecue
NEVS barbecue platter. Photo courtesy of NEVS Barbecue

Whether you’re cooking up sweet and saucy Kansas City–style burnt ends, a spicy and tangy Carolina whole hog, or a melt-in-your-mouth Texas-style brisket, there’s one essential step that makes barbecue dreams come true: the rub. A mixture of spices and dried herbs applied to meats before grilling or smoking, the rub is one of the most important elements of any barbecue creation.

Tommy Nevill. Photo courtesy of NEVS Barbecue
Tommy Nevill. Photo courtesy of NEVS Barbecue

In a traditional rub, the salt and sugar work with the meat’s moisture to create a “bark” (or crust) that helps seal in juices and add flavor. “The core purpose of a barbecue rub is to enhance the meat,” says Tommy Nevill, owner of NEVS Barbecue in Palm Beach Gardens.

Flavors vary depending on the style of barbecue but often feature salt, black pepper, brown sugar, garlic powder, and onion powder. Some rubs include paprika, cayenne, ground mustard, cumin, and coffee. Says Taylor Shull, owner of Island Pig & Fish in Fort Pierce: “Coffee offers a unique flavor and promotes excellent crusting on brisket.”

For Nevill, the king of barbecue is a Texas-style beef brisket. For the rub on his USDA Prime beef, he keeps things simple with ultra-coarse sea salt and ground black pepper before smoking for a minimum of 14 hours. For ribs, pulled pork, and poultry, brown sugar takes center stage. “It tenderizes and sweetens, which really brings out the flavor and creates a beautiful texture,” says Nevill. At Island Pig & Fish, Shull uses a barbecue rub for the smoked fish (and the fish dip) that includes ancho chili, smoked paprika, Hungarian paprika, fresh ground pepper, mustard powder, garlic powder, cumin, and cayenne. “It works like a brine to pull the moisture out of the fish and adds in most of the flavor,” he says.

A rubbed brisket. Photo courtesy of Island Pig & Fish
A rubbed brisket. Photo courtesy of Island Pig & Fish

A rub can be classified as either wet or dry, which has to do with the application. While a dry rub is intended to create a barrier on the meat to seal in its natural juices while cooking, a wet rub is more “a mopping of meat, adding liquid throughout the smoking process with things like apple cider vinegar, coffee, and beer,” says Nevill. Wet rubs are more common with Memphis-style and Carolina whole hog barbecue, he adds.

Taylor Shull of Island Pig & Fish. Photo courtesy of Island Pig & Fish
Taylor Shull of Island Pig & Fish. Photo courtesy of Island Pig & Fish

No matter what type of rub you’re using, it’s crucial to allow ample time for the meat to soak up the seasonings before cooking—at least 24 hours, according to both Nevill and Shull. Nevill adds that starting with quality meat (or fish) is a must. From there, don’t be afraid to experiment until you find your ideal rub mix. Says Shull: “Start with something simple and keep tinkering until it’s just right.”

Try This:

A delicious dry rub from Tommy Nevill

4 tbsp. cayenne

2 tbsp. cumin

2 tbsp. dark chili powder

2 tbsp. kosher salt

2 tbsp. coarse black pepper

2 tbsp. chipotle powder

½ cup granulated garlic

½ cup granulated onion

½ cup paprika

3 cups light brown sugar

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