Tennessee Rubdown

Tennessee Rubdown

22 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    8 h 5 m
Jack Harris
Recipe by  Jack Harris

“A rub for all meats, but we use mainly ribs in Tennessee. Brown sugar, ground peppers and spices are blended to bring out the full flavor of whatever you decide to toss on the grill!”

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Adjust Servings

Original recipe yields 1 cup



  1. In a small bowl, mix together brown sugar, ground black pepper, paprika, chile powder, ground white pepper, crushed red pepper, salt and garlic powder. Rub meat vigorously and wrap in foil. Refrigerate at least 8 hours, or overnight, before grilling with barbeque sauce.

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Reviews (22)

Rate This Recipe


This rub was fantastic...I used it on skinless thighs..Only thing different I did was after marinating all nite, I poured some olive oil on top and worked it into the rub...refrigerated again till that evening...The meat was so moist and tender with a great flavor...cant wait to try on my ribs...



I've used this rib rub many times while grilling or baking ribs and they always turn out great. I bought my first smoker this weekend and used this rub on a rack of spareribs, the rub combined with the smoke flavor made some of the best ribs I've ever had! I highly recommend this rub!

Cat Berner

Cat Berner

This was a great rub, we used it on pork chops. I left out the white pepper, and I'm glad I did, otherwise it would have gotten too spicy. This rub will become a staple in our house.

More Reviews

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Amount Per Serving (4 total)

  • Calories
  • 76 cal
  • 4%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2642 mg
  • 106%

Based on a 2,000 calorie diet



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BBQ Dry Rub


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Money Rub