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2 Tablespoons
Hungarian Smoked Paprika
2 Tablespoons
Granulated Garlic
2 Tablespoons
Powered Onion
2 Tablespoons
Chili Power
2 Teaspoons
Brown Sugar
2 Tablespoons
Kosher Salt
4 Tablespoons
Cayenne Pepper
2 Teaspoons
Black Pepper
4 Teaspoons

Preparation mode:

This recipe is based off Bobby Flay’s Dry Rub recipe.    I modified it a little for our personal tastes and what ingredients we had on hand.  This rub leaves a smoky, beautiful, and delicious crust on your BBQ meat.  I doubled up the recipe for two racks of ribs and it covered them perfectly with a little left over.

Add all ingredients to a bowl and mix thoroughly to mix evenly.