Rub one out

[AVB]

What do you use for your "regular" rub? Here's mine. This works for pork or beef IMO.

1/4 to1/2 Cup of dry Brown Sugar depending on how sweet you want it
Its important to spread the sugar out on a cookie sheet 12 hours prior to using to let it dry out. Other wise it will clump up and ruin your rub. Sometimes I put it in the oven at 175 for an hour or two if I'm in a hurry.
1/4 Cup Paprika
1 Tablespoon Fresh Black Pepper
1 Tablespoon Salt
1 Tablespoon Chili Powder
3/4 Tablespoon Garlic Powder
3/4 Tablespoon Onion Powder
1 Teaspoon of Cayenne Powder
Combine all ingredients together and mix well! NO CLUMPS!! Use a mortar and pestle if you really want it ground fine.
Rub on your meat and let sit for a few hours or overnight if you can.

Lastly, get your mind out of the gutter.

 

[LarryH]

My Brother uses ground coffee in his rub and his steaks are really good. I've been meaning to get the rest of the ingredients from him.

 

[Devil Doc]

Here's my rub.

1/3 cup Dk brown sugar
1/4 cup Hungarian Paprika
2 tbs chili powder
1/2 tsp Cayenne pepper
2tbls kosher salt
1 tbls garlic powder
1 tbls onion powder
1 tbls dried thyme.

I like baby oil for my gutter rub.

Doc.

 

[Gunpowder]

I've been using the rub that has been floating around the forums that is similar to this. Too hot so I have been cutting it with more brown sugar. I probably need to cut down on the cayenne pepper.

 

[MarkQ]

It depends on what I'm smoking, but I usually use one of the recipies on the virtual weber bullet site as a starting point and adjust it depending on my mood or what I have on hand at the time. For pork butts and brisket I usually substitute sugar in the raw for whatever sugar is called for. The granules are larger and they may disolve slower in the cooker helping to glaze the outer bark. I don't know if it makes a hugh difference or not, but it doesn't seem to hurt.