Cultivate Simple Podcast in iTunes Chiot's Run on Facebook Chiot's Run on Twitter Chiot's Run on Pinterest Chiot's Run on Flickr RSS Feed StumbleUpon

BBQ Spice Rub

September 7th, 2017

When we were back in Ohio for my mom’s memorial service, my dad gifted us with a small charcoal grill. We purchased some Wicked Good charcoal at the local co-op and grilles some country ribs given to us by Cari at Ridge Pond Herbals. I mixed up a BBQ rub and we grilled up these lovelies. Mr Chiots said it was the kind of meal you think about long after it’s gone. We tried the rub again a few weeks later on a venison backstrap and it was once again AMAZING. After giving some of the venison to a few friends, they all asked for the recipe. Since adding it to the blog is the best way to keep track of these things, here it is. Use it, change it, love it.


1 Tablespoon of fresh garlic paste* (or sub 1/2 teaspoon garlic powder)
1 Tablespoon of fresh onion paste* (or sub 1/2 teaspoon onion powder)
2 tablespoons coarsely ground salt (like kosher)
2 teaspoons ground ancho chile
1 canned chipotle pepper smashed with a knife (or 2 teaspoons ground chipotle chile)
2 tablespoons packed light brown sugar (I use Sucanat instead)
3 pounds of meat (chicken, venison, beef, pork, turkey)

Stout (optional)

*I use my microplane citrus zester to grate garlic/onions very finely. You could also dice and smash on the cutting board with the salt. You want it to be a paste.

Mix all ingredients minus stout or beer in a small bowl. Rub on whatever meat you are going to be grilling. Let sit in fridge 4-6 hours or overnight. If you are using beer/stout, pour over meat after rubbing in spices but before putting in fridge. Remove from fridge an hour before grilling. Grill over good hardwood charcoal. If you’ve never taken the step to buy real hardwood charcoal, do it NOW! It makes such a huge difference in taste. We have tried a few and Wicked Good is our favorite, though it can be difficult to find. Generally small, local butcher shops carry good hardwood charcoal.

We enjoyed the venison sliced thinly like lunchmeat. It was great warm the first night and phenomenal cold (we were both glad to have enough to eat for lunches every day this week). I’m already planning what kind of meat we will be using this mix on and grilling in a week or two.

Do you use a gas or charcoal grill? What’s your favorite item to grill? 

Reading & Watching

Shop through these links and I get a few cents each time. It's not much, but it allows me to buy a new cookbook or new gardening book every couple months. I appreciate your support!


This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.