Sweet Hickory BBQ Rub
By Spicewalla
Built for bark.
Throw it on: Pork, Beef
Sweet Hickory BBQ Rub is a sweet, hickory-smoked barbecue rub built for that deep Kansas City style bark on ribs, pork, and chicken.
Regional favorite
Kansas City tradition.
Sweet, thick, and molasses deep. Tomato and brown sugar, the style most folks picture when they hear barbecue.
How to run it
From tin to bark.
- 01
Pat the meat dry, or hit it with a thin binder so the rub grabs.
- 02
Shake it on heavy. Pat it in, don't wipe it around.
- 03
Let it sweat 20 to 30 minutes until it goes tacky.
- 04
Onto the heat. Low and slow builds the bark, don't rush it.
The Details
What you're working with.
- Type
- Rub
- Flavor
- Sweet & Smoky
- Heat
- No Heat
- Best on
- Pork, Beef
- Style
- Kansas City
- Maker
- Spicewalla
Sweet Hickory BBQ Rub is a sweet, hickory-smoked barbecue rub built for that deep Kansas City style bark on ribs, pork, and chicken. Brown sugar and Spanish paprika hit up front, then tomato powder and hickory smoke settle in on the back end.
This is a hickory bbq rub that earns its keep in the backyard and out at camp. Spicewalla grinds it in small batches, so the spice tastes fresh instead of dusty. The brown sugar caramelizes over heat and pulls the rub into a dark, sticky crust while the paprika and smoke build color and depth. It runs sweet without going candy sweet, and it works on the grill or in the oven when the weather turns.
Lay it on heavy and even before the meat hits the smoke. Let it sit a few minutes so the sugar starts to melt into the surface, then cook it low until the bark sets hard. A second dusting near the end tightens up the crust if you want more bite.
- Ribs and pork shoulder
- Chicken thighs and wings
- Brisket and burnt ends
- Grilled corn and potatoes