This Rub

This rub, right here. After several years of throwing handfuls of spices and herbs together with reckless abandon, at some point I needed to find a flavor that was consistent enough for someone as lazy as I am. I tried looking for recommendations and variations from some of my favorite chefs and friends, coming only to the conclusion that I should make my own. I’ve removed the salt, to give a little more freedom to individual tastes and techniques. When it comes to pork and chicken, I’ve been introducing the salt in a wet brine for optimal distribution. For beef, dry brine works best. And for seafood, only a light finishing salt is needed. So this way I can pack all the savory into one jar and relax. Sticks best to cold meats, using oil or butter, since the dry herbs are fat-soluble.

Also makes a great gift to pass around to your friends and family.

This Rub

From Sabreland | Condiments and Sauces | BBQ

Spice rub for smokin’ stuff and things.


cal Calories 83kcal

fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

Low sodium Sodium 11mg

carbs Total Carbohydrate 20g

Serving size 23g Calories from fat 7kcal Fiber 2g Protein 1g Sugar 15g
20 servings


  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup white sugar
  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground ginger powder
  • 2 tablespoons onion powder
  • 2 tablespoons mustard powder
  • 1 tablespoons chilli powder
  • 2 teaspoons ground rosemary
  • 1 teaspoon ground cumin


  1. The paprika, chili, rosemary, and cumin can be bloomed in a pan over low heat before adding to the blend. Pulse in a blender until smooth. Store in a mason jar or other air-tight container.
  2. Use a generous coating for smoking or indirect cooking, lighter for grilling or direct heat cooking.

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