Smokey Bar-B-Que Rub

Prep Time
Cook Time
Ready In

"Don't have a smoker or not enough time to smoke your entree'? Those rubs in the small tins are wonderful and all the flavors just work together, but they're pricey. Try this cost effective method on salmon, beef, pork or chicken."

Original is 20 servings


  • Serving Size: 1 (9.4 g)
  • Calories 33.5
  • Total Fat - 1 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 357 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 0.4 g
  • Sugars - 5.1 g
  • Protein - 0.6 g
  • Calcium - 4.1 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place all ingredients into a coffee/spice grinder or food processor and pulse several times. Place in an airtight container and store on shelf.

Step 2

Rinse and pat dry beef, fish or poultry pieces. Rub with olive oil and then the dry rub, cover with plastic wrap and let it rest 15-30 minutes at room temp or chill several hours. Remove from refrigerator about 30 minutes prior to grilling.

Step 3

Beef roast/Tri-Tip: Roast over med-low heat until 165' internal temperature is reached.

Step 4

Salmon: This rub stands alone for salmon, especially if using an untreated cedar plank over direct flame.

Step 5

Chicken: using indirect heat to grill pieces, baste chicken pieces every time it's turned for about 45 minutes baste with diluted Italian salad dressing or Pop's Bar-B-Que Baste (found on this site).

Step 6

Ribs: Parboil or par bake whole or cut up racks of ribs. For the sauce, dilute down a bit, a homemade or a bottled bar-b-que sauce so it's more of baste. Heat ribs over indirect flame to avoid flareups for 5-7 minutes. Baste ribs for last 10-15 minutes, 3-4 turns.

Step 7

Prep and cooking times are for Rub recipe only.


No special items needed.

2 Reviews


Great flavored rub. Used it on some broiled salmon steaks and going to try it on chicken next. Easy to make, too!


review by:
(4 Sep 2014)


This was a great barbecue sauce for ribs! We loved the flavor and overall taste and this is a do again here.


review by:
(3 May 2012)

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