Barbecue Dry Rub

Preparation info

  • Makes about

    five cups

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is the stuff I use to coat (liberally) every meat I smoke or barbecue. There’s only one variation: For pork shoulders and ribs, I add brown sugar to the mix, but I leave it out for briskets.


  • cups salt
  • 1 cup granulated onion
  • ½ cup


Blend all of the ingredients well in a big jar with a tight-fitting lid. This will keep for about a year, tightly sealed, in a cool place.