It’s BBQ season here in the UK and as I write this I am very much looking forward to the weekend heatwave thats due! I am going to be doing cooking demos at the Great British Food Festival and I am feeling BBQ needs to be on the weekend menu.
When it comes to BBQ, quaility rubs matter just as much as gettig a good cut of meat. If you’ve ever felt your BBQ meat lacks flavour and never quit hits the mark, it’s probably because you need learn how to build your own BBR rub.
Creating a BBQ rub from scratch is easier than it sounds, and the best part is you can tweak it exactly how you like. Fiery heat, deep smokiness, or just a perfect balance of savoury and sweet. Making your own rub lets you build something fun and personal.
Countries like the US, Argentina, South Africa and Australia (this is just a few) are masters of the grill and BBQ is taken very seriously! Here’s how to build a next level BBQ rub using ingredients you can find in most UK supermarkets.
The Main Elements of a Gret BBQ Spice Rub
Let’s break it down into four categories: salt, pepper, aromatics, and heat. And let’s not forget a fifth optional category of sweetness, which can really shine when you’re cooking low and slow…I’m dribbling!
Salt
Salt is probably the most important ingredient in any form of seasoning. The acidity in it delves deep and amplifies the flavour. It doesn’t just make things salty, it makes lamb taste more lamby, mushrooms taste earthier, and chicken more chickeny! It makes things taste so much tastier!
Look for coarse sea salt or kosher-style salt (Maldon or Cornish Sea Salt are good shouts). Avoid table salt! it’s too fine, hard to control, and can make your rub too salty very quickly.
Pepper
Cracked black pepper is found in most rubs and should be a feature when you build your own BBQ rubs. Go for medium to coarse grind and not the fine stuff in pre-filled grinders. The chunkier grind sticks better to your food and gives a nice bold hit.
Feel free to experiment with white pepper for a lighter background warmth, but black is your base.
Aromatics & Herbs
This is where the complexity and creativity comes in. The fun part! Aromatics bring savoury, umami-rich notes that tie the rub together and allow you to take your BBQ on a trip around the world!
Here’s a basic list of iingredients that should be a staple in your summer spice rack.
- Garlic granules or powder
- Onion granules
- Smoked paprika (this also brings a subtle smokiness and colour)
- Ground mustard powder (adds a tangy edge)
- Ground ginger (for a subtle warmth)
For herbs:
- Dried oregano
- Thyme
- Rosemary (use sparingly – it’s strong)
- Parsley (more for appearance than flavour)
Aromatics are where you can get creative and start layering. Think: what flavours do you already love?
Spice and Heat
If you like a rub with a bit of punch, you’ll certainly want to include something spicy. Here are some spicy essentials to add to your BBQ seasoning selection.
- Cayenne pepper – hot and kicks hard
- Chilli powder – mild, medium, hot…you choose!
- Crushed chilli flakes – adds some texture too
Go easy the first time. You can always turn the level up with the next batch!
Sugar
Ok, so sugar can be considered optional but I kinda like to use it every time. Sweet tooth huh! Sugar can help balance heat and bring out some caramelisation, especially on pork or chicken. If you’re grilling over direct heat, use sugar sparingly as it can burn.
These are the sugars I like to use
- Soft brown sugar (light or dark, depending on how deep you want the flavour)
- Demerara sugar (adds crunch and molasses undertones)
- Honey (caramalises and adds a sweet rich gloopyness)
Quick Tips on Using Rubs
- Store rubs in airtight jars—clean jam jars work perfectly.
- Make a note of the rub you loved and any tweaks for future reference.
- Don’t go overboard initially—especially with salt or chilli. You can always add more later.
- Rubs are versatile; sprinkle lightly on roasted veg, chips, or even popcorn for extra flavour.
A Simple Ratio to Get You Started With Your First BBQ Rub
Here’s a loose guide to balance your rub. Get creative after you’ve learned how to build up the perfect flavour profile.
- 4 parts salt
- 4 parts pepper
- 2 parts garlic/onion/aromatics
- 1 part herbs
- ½–1 part spice
- 2–3 parts sugar
Adjust to taste. Use a spoon and taste it before you use it. I like to find it slighlty too salty when I taste it raw as I know that the meat juices will start to soak it all up and balance it all out. Want it spicier? Add more cayenne!
Let the spice cupboard decide but base the profile on the above ratios. There’s no “right” way to make a BBQ rub so get creative!
Here are some of my favourite BBQ rub recipes
Texas-Style Brisket Rub
If there’s one rub to master, it’s this classic brisket rub. It’s peppery, savoury, and simple, letting the beef shine through.
Ingredients:
- 3 tbsp cracked black pepper (coarse grind)
- 2 tbsp flaky sea salt (like Maldon or Cornish sea salt)
- 1 tbsp smoked paprika
- 1 tbsp garlic granules
- 1 tbsp onion granules
- 1 tsp ground cumin
- Optional: ½ tsp cayenne pepper (for heat)
Directions:
Combine thoroughly and rub generously onto brisket, ideally leaving it to rest overnight before slow-smoking or roasting.
Carolina-Influenced Pork Rub
This rub offers a tangy-sweet profile of Carolina-style barbecue. It’s especially brilliant on pork shoulder, ribs, and chops, with enough sweetness to caramelise beautifully.
Ingredients:
- 3 tbsp soft brown sugar
- 2 tbsp smoked paprika
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder (Coleman’s is ideal here)
- ½ tsp chilli powder (mild or hot depending on your taste)
- ¼ tsp ground cinnamon (trust me—it works)
Directions:
Mix and rub generously over pork. Let marinate at least an hour before cooking slowly, either smoked or oven-baked.
Cajun Spice Blend
A fantastic all-purpose Louisiana style spice blend, perfect on chicken, prawns, veggies, or even sprinkled on roasted potatoes.
Ingredients:
- 2 tbsp smoked paprika
- 1 tbsp sea salt
- 1 tbsp garlic granules
- 1 tbsp onion granules
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp freshly cracked black pepper
- 1 tsp cayenne pepper (adjust to your spice preference)
Directions:
Blend everything in a jar, shake well, and store. It’s hot but versatile—use generously or sparingly, depending on how Cajun you’re feeling that day.
Classic BBQ Chicken Rub
Sweet, smoky, savoury, and with a hint of spice. Ideal for chicken breasts, thighs, wings, or drumsticks.
Ingredients:
- 2 tbsp brown sugar (soft or demerara for crunchier texture)
- 1 tbsp smoked paprika
- 1 tbsp coarse sea salt
- 1 tbsp garlic granules
- 1 tbsp onion granules
- 1 tsp ground black pepper
- ½ tsp dried thyme
- ½ tsp dried parsley
- Pinch cayenne pepper (optional but recommended)
Directions:
Mix thoroughly and apply liberally to chicken, allowing at least 30 mins rest before cooking. Works beautifully with direct heat grilling, as the sugars create a tasty caramelised crust.
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