After a lot of years of making barbecue rubs, I’ve used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it’s good on just about everything.–Ray Lampe
LC Barbecue Rub For Ribs…And More Note
We find this barbecue rub to be quite indispensable for ribs…so much so that we’ve not been able to bring ourselves to try it on anything else save for this coffee-suffused smoked brisket. We intend to change that one of these days. We, uh, just can’t quite bring ourselves to not make ribs or brisket with it, seeing as the combo of beef and subtly sweet heat is so darn good.
Barbecue Rub #67
- 1/2 cup turbinado sugar such as Sugar in the Raw
- 1/2 cup kosher salt
- 3 tablespoons chili powder
- 3 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon ground coffee
- 1/4 teaspoon cayenne pepper
- Combine all the ingredients in a medium bowl and mix well. You can store the rub in an airtight container in a cool place for up to 6 months.
Recipe Testers’ Reviews
We love smoked food, so we had to try this recipe. The rub is a perfect blend of sweetness, saltiness and spiciness. It’s absolutely beautiful and is one to use on all types of meats in the future.
I made this rub and used it to season ribs that I made in the slow cooker. I used it with Bobby Flay’s BBQ Sauce. This rub seemed to work quite well with the sauce and the ribs. Personally I prefer a spicy rub, but this would work well in a pinch or for someone who did not want a spicy rub.
I really liked the sugar, salt, and pepper combination. I used this on boneless loin chops that I rubbed, seared, and then finished in the oven. While searing the chops, the sugar caramelized a bit, which worked very well. I have quite a bit left, so I’m certain to use it on a pork roast or pork loin in the near future.
Originally published April 11, 2013