Carolina Barbeque Rub

Carolina barbeque rub is part of a group of dry ingredients that is generally an herb and spice mixture that is spread over foods, especially meat and poultry before it is slow cooked. These rubs are most often used for grilling and smoking meats due to their ability to stick to meats during the process imbuing great flavor as well as tenderizing meats. Rubs should be worked into the meat generously up to 24 hours before smoking or grilling, and the meat should be covered and refrigerated until it is ready to be cooked.

There are two types of rubs that can be made one is a spicy barbeque rub and the other is a sweet/hot barbeque rub.

The barbeque style of cooking meet in the Carolinas is that of cooking pork in a pit to give it a smoky flavor, and the type of barbeque served is usually pulled, shredded or chopped and rubbed first with the spice mixture and then coated with a spice and vinegar liquid during smoking.

Carolina BBQ Rub Recipe

2 tablespoons salt

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon cayenne pepper

¼ cup paprika

Mix well and store in an airtight container

Use as a dry rub on beef, chicken, lamb or pork.

For some video tips on creating your own Carolina barbeque rub using a variation on the basic recipe here is a nice video from

For a history of barbequing and Carolina barbeque rub click on the link to

For some great sections on herbs and spices some great references are:

• The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill

• Field Guide to Herbs & Spices by Aliza Green

• Herbs & Spices – the cook’s reference by Jill Norman

• The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill

• Cajun Clark’s Cookbooks

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