Recipe by BIG E BBQ
"This rub goes great with pork shoulder and beef brisket. If using on brisket, omit the sugars."
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seafood seasoning, such as Old Bay™
1 1/2 teaspoons
ground white pepper
ground black pepper
red pepper flakes
1 1/2 teaspoons
My husband and oldest boy made this rub together for our big barbeque day. They followed the recipe exactly only they doubled the recipe AND they did not use white pepper only because I don't have it in the spice cabinet. They rubbed this on boneless pork short ribs, chicken legs and BLSL chicken breasts. It looked and smelled fantastic--the one issue that we had was it was REALLY spicy. Like overkill spicy. We all thought the flavor of the rub was right where it should be but the hot overpowered everything else. My husband said that we'd try this again but cut WAY back on the red pepper flake and maybe the black pepper. We all thought that this made the nicest crust on the meat and looked beautiful right off the grill.
We didn't really care for this. I think it was the old bay...an odd spice for bbq if you ask me. Not terrible by any means, it just wasn't for us.
You definitely need to marinate your meat a few hours or more to get the full effect of this wonderful rub. I added a bit more garlic powder and regular mustard since I didn't have ground and it still came out great. Thanks!
I took out the red pepper flakes, Old Bay, and white pepper. I think I also added a little more brown sugar. It was an awesome rub. I used this on a pork tenderloin and baked it in my toaster oven. Got a great crust. Tasted like more work than it was. Thanks.
Awesome! I just finished serving a smoked brisket using this rub (minus the sugar, of course), and it was a hit! Thanks for the recipe, I'll definitely be using this again.
This was a great rub. I had some pork butt bone in ribs that I left the rub on all day. I did use a little less salt because of another review made. Probably about 1/2 tbsp. I also then put a little Sweet Baby Rays BBQ Sauce on the ribs. I had to do the ribs in the oven because of Erie PA weather. I cooked them on 250 degrees for 3 hrs, took them out and then put the BBQ sauce on them for at least 30 minutes. They turned out great!
Hey Big E, i'm comin over for some bbq right now
Really good....omitted the white pepper and white sugar....used on Bacon Wrapped Barbeque Shrimp from this site. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Big E's BBQ Rub
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 6
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