I grew up in St. Louis, where we take our BBQ seriously. Though there are myriad styles of BBQ, I always have a simple, go-to BBQ spice rub on hand for pork and ribs.

I’ll use it as a base from which to add layers of flavors, then add sauce on top. Other times I’ll use it as is (especially on pork chops) for an easy and quick meal.

WHAT’S IN THIS DRY RUB

This BBQ rub uses a lot of dark brown sugar to give it sweetness and a tiny flavor of molasses that the brown sugar imparts. There’s also mustard and cayenne to give it a little bit of heat and smoked paprika to add a touch of smokiness.

Onion and garlic powder round out the flavor with their aromatic notes, and tiny bit of allspice is the secret ingredient that will have your guests asking “what’s in this rub?” at the dinner table.

WAYS TO CUSTOMIZE THE RUB

Like all spice blends, you can customize…

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