Worlds Greatest All Purpose Slow Smoked Meat Rub

Here’s the thing, lots of other websites SELL their rub and sauce recipes and that’s fine if they want to do that. In-fact we’ve even thought about bottling and selling ours too. But for now we want to share the love. Yes, we’re proud as can be about this rub recipe as a rib rub, pulled pork rub, salmon rub and brisket rub. We hope you enjoy it as much as we have had coming up with it over the years.

Since we live in the Pacific Northwest we try to dub all our food with some sort of Northwest name. So we dubbed this one “Mt Saint Helen’s Ash” – All purpose Smoking Rub!

Recipe Type: Rib Rub – Mt St Helens Ash
Author: Kwin Wilkinson and Matt Deakins
A sweet and perfectly balanced rib rub. Also used as a Pork butt rub and Salmon Rub.
  • 1 1/2 Cups – Packed dark brown sugar
  • 1 1/2 Cups – Sugar in raw (Turbinado sugar)
  • 1 Cup – Paprika
  • 1/2 Cup – Kosher salt
  • 1/2 Cup – Garlic salt
  • 1/4 Cup – Black Pepper
  • 1/4 Cup – onion Powder
  • 1/4 Cup – Rosemary
  • 2 Tbsp – Cayenne pepper
  1. Mix it all together…A blender works well if you have a lot of lumps in the brown sugar.

For use, we found some nice shaker bottles at the dollar store that work perfect for even application!