Name: All-Purpose Barbecue Rub
Prep time: 5 min
Total time: 5 min
Ingredients: 1 tbsp ancho chili powder; 1 tbsp kosher salt; 1 tbsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp celery salt

This is that one staple barbecue rub you need in your pantry that goes great on pork, beef, poultry and seafood.

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By Christie Vanover | Published September 19, 2015 | Last Updated November 12, 2021

This is that one staple barbecue rub you need in your pantry that goes great on pork, beef, poultry and seafood.

I’ve experimented with a lot of rubs in my career, and this is my go-to recipe.

It includes the basics of every rub – salt, pepper, garlic powder and onion powder – but what makes it special are its other two ingredients.

Ancho chili powder, not only helps add that mahogany color good barbecue is known for, it also adds a subtle, smokey level of heat. It’s not too hot. It’s that good heat that hits you on the back of your tongue a second or so after you’ve taken a bite.

The final ingredient is celery salt. Think about it…great backyard barbecues almost always include potato salad. It’s that cooling, fresh dish that pairs so well with grilled meat. One of the key flavors of potato salad is celery. By using celery salt, you get that bright pop of flavor that cuts through the fat of what ever meat your cooking.

You can sprinkle this on anything.