Rub without garlic or onion?

[Skyguy]

Newbie here just starting out. Does anyone have a rub for ribs and pork butt that doesn't contain onion or garlic powder?

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[DivotMaker]

What flavor are you looking for, Brock?  Spicy?  Mild?

As I'm sure you're aware, not using onion and or garlic powder in a rub is not common.  They're pretty standard ingredients.  Just curious...why do you not want them?  Allergies/taste preference/or what?  I would say go through the Rubs section and pick out one, and just omit the undesired ingredients.

You can also just fall back on a basic brown sugar, kosher salt, black pepper, maybe a little chili powder and paprika type of rub.  No need for onion and garlic, if you don't like it.

[Skyguy]

Have a sensitivity to onion and garlic. I have found a replacement in asafoteida powder which closely to having onion and garlic, but was looking for some basic simple recipes to throw on the meat. I tend to like sweeter with maybe just a hint of spice.

[DivotMaker]

OK Brock - got it!  I bet we can give you some ideas!

Here's an "off the cuff" rub that might give you some ideas, or at least a starting point:

1/2 cup light brown sugar
1/2 cup kosher salt
2 Tbsp. coarse black pepper
2 Tbsp. chili powder
1 Tbsp. Mrs. Dash Original Blend
1 Tsp. cayenne pepper (or chipotle pepper)

This should be enough for one butt, to at least try.  Feel free to modify, or suggest something new!  BBQ is all about experimentation, and finding what works for you!  There are NO wrong answers!

[Skyguy]

Thanks for the reply. I'll be smoking in the next week or week and a half when I finally get home.

[DivotMaker]

Hopefully, the gang will give you some more ideas by then!

[gregbooras]

Here is my rub, just delete the garlic and the onion!

Ingredients:

1 cup Turbinado sugar (ground fine in a coffee grinder 3 seconds or so)
½ cup Domino Pourable Brown Sugar (Brownulated Light Brown Sugar)
1 T onion powder
2 T granulated garlic powder
4 T smoked Spanish paprika
2 t ground mustard
1 t cumin
3 T Guajillo chili powder
1 t ground black pepper
2 T Himalayan x-fine sea salt

Greg

[Skyguy]

Thanks for the recipe.

[gregbooras]

Thanks for the recipe.

Your more than welcome, since you will be cutting out 3T (no onion or garlic), you might want to cut back a bit on the chili powder. I would start with 2 T chili powder, taste and then add more if it suits your taste buds.

Greg

[Skyguy]

Doh! To late for that now. Chicken is at 160 already and ribs have 3 hours to go, although they might get a little more time on top of the 5 hour mark, the door opening for chicken and they had slight frost to them when I bought them.

[gregbooras]

Let us know how the chicken turns out!

Greg