Big E's BBQ Rub

Big E's BBQ Rub


"This rub goes great with pork shoulder and beef brisket. If using on brisket, omit the sugars."


5 m servings 41 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Mix together mustard, seafood seasoning, garlic powder, white pepper, black pepper, red pepper flakes, paprika, salt, cumin, white sugar, and brown sugar in a bowl until evenly combined.
  2. To use, rub the mixture on up to 5 pounds of meat and refrigerate from 2 to 12 hours before smoking or grilling.
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Your rating



  1. 15 Ratings


My husband and oldest boy made this rub together for our big barbeque day. They followed the recipe exactly only they doubled the recipe AND they did not use white pepper only because I don't ha...

You definitely need to marinate your meat a few hours or more to get the full effect of this wonderful rub. I added a bit more garlic powder and regular mustard since I didn't have ground and i...

I took out the red pepper flakes, Old Bay, and white pepper. I think I also added a little more brown sugar. It was an awesome rub. I used this on a pork tenderloin and baked it in my toaster ov...

This was a great rub. I had some pork butt bone in ribs that I left the rub on all day. I did use a little less salt because of another review made. Probably about 1/2 tbsp. I also then put ...

Awesome! I just finished serving a smoked brisket using this rub (minus the sugar, of course), and it was a hit! Thanks for the recipe, I'll definitely be using this again.

We didn't really care for this. I think it was the old odd spice for bbq if you ask me. Not terrible by any means, it just wasn't for us.

Hey Big E, i'm comin over for some bbq right now

Really good....omitted the white pepper and white sugar....used on Bacon Wrapped Barbeque Shrimp from this site. Thanks!

This was a very tasty. I used it on salmon and chicken