This versatile barbecue rub, with the amazing moniker of Quito’s Barbecue Butt Rub, is a game-changer. It can be used on any cut of chicken, beef, or pork to elevate your grilling game.
The great thing about barbecue is that everyone eventually finds a recipe and a method of cooking that works best for him or her. In Tennessee, where I grew up, real barbecue is traditionally sprinkled with spices, rather than drenched in sauce, before it’s put on the grill. Every barbecue aficionado invents a rub that he or she swears beats all others–and keeps it as a closely guarded secret. Sprinkle the rub onto any cut of pork, beef, or chicken before putting it on the grill.–Sara Foster
LC Who is Quito? Note
And not only that, but what does his tushy have to do with anything? All we can say is he certainly knows his barbecue.
☞ Table of Contents
Quito’s Barbecue Butt Rub
- 2 tablespoons paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher or sea salt
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon packed brown sugar
- 1/4 teaspoon cayenne pepper
- Combine the ingredients in a small jar or airtight container and shake.
- The spice rub will keep in a cool, dry place for up to 6 months.
Recipe Testers’ Reviews
I’ve got a stash of this rub in my pantry and I intend to keep some on hand at all times for evermore. It has a subtle yet complex taste that’s just noticeable enough for me and my husband. (I’ve gotta confess, I’m not a mustard person, and this is one of the rare rub recipes that doesn’t call for it.) I rubbed some baby back ribs with it and then wrapped them in foil and tossed them in a 250°F oven for several hours. I was a little sparing with the rub this time, next time I’ll use it with wild abandon. My husband is already thinking about what he wants to use it on next….
We adore rubs at our house. I used this rub on baby back ribs and let them sit in the refrigerator overnight. This recipe is quite a typical combination of ingredients and it works very well. It contains all the components and flavors that a good rub should. In order to make enough for company I had to quadruple the batch. Good thing I did—the ribs disappeared in no time. (I also used homemade barbecue sauce on the slow-roasted ribs.) This is one of my favorite pork rubs now.
Originally published May 14, 2011