Creating the perfect Homemade BBQ rub is a lot like being a dad—messy, unpredictable, and surprisingly rewarding.
So I asked myself a serious question: why buy a BBQ rub when I can make one that’s dialed in for my taste buds and designed to deliver next-level bark on a pork belly? Welcome to the evolution of flavor—Dad Rub 1.2.
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Why Dad Rub 1.2 Is Special
We didn’t stop at a basic blend. Dad Rub 1.2 packs bold layers of flavor designed to enhance bark, boost color, and leave your BBQ begging for more. Want that perfect bark? We’ve got you covered. Need that sweet heat combo your family will love? It’s in there. Ever thought of putting coffee in a rub? I did, and it works!
After some taste tests and a few tweaks, this became the go-to. It’s great on pork belly, ribs, chicken, heck—sprinkle it on your popcorn if you’re feeling wild.
Dad Rub 1.2 BBQ Rub
Equipment
- Funnel
- Shaker
Ingredients
- ¾ cup brown sugar
- ½ cup granulated garlic
- ½ cup granulated onion
- ½ cup 16-mesh black pepper
- ½ cup sea salt
- ¼ cup smoked paprika
- ½ cup espresso ground coffee
- 1 tablespoon MSG
- 1 tablespoon ground mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon celery salt
- 1 teaspoon ground cinnamon
Instructions
- Mix all together in a shaker bottle.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!What’s Inside Dad Rub 1.2
The Core:
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Brown Sugar (¾ cup total) – The sweet foundation.
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Salt (½ cup) – Essential for bringing out flavor.
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Black Pepper (½ cup, 16 mesh) – The bark builder.
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Granulated Garlic (½ cup) – Because garlic makes everything better.
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Granulated Onion (½ cup) – Sweet, pungent, and essential.
The Bark Boosters:
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Smoked Paprika (¼ cup) – For rich color and a hint of smoke.
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Ground Mustard (1 tbsp) – Helps with bark and adds tang.
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Celery Salt (1 tsp) – Contains nitrates to help with smoke rings.
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Espresso Coffee (½ cup total) – Deepens the flavor and darkens the bark.
The Extras:
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MSG (1 tbsp) – Umami magic.
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Cayenne Pepper (1 tsp) – Just enough heat to keep Dad happy.
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Cinnamon (1 tsp) – A subtle warm twist that’s shockingly good.
This rub is sweet-forward, bold, and slightly spicy. It’s a full-bodied flavor bomb that brings out the best in pork, but it also shines on chicken, beef, or even veggies.
Top Tips from Dad
1. Use a funnel. Seriously, it saves time and tears.
2. Store in an old spice container. Reduce, reuse, flavor boost.
3. Tweak it to your taste. Want more heat? Add more cayenne. Want it less salty? Dial it back.
Dad Approved, Backyard Tested
Dad Rub 1.2 isn’t just a recipe—it’s a flavor profile forged through trial, error, and way too many taste tests. I made it for a skinless pork belly cook on the Kamado Joe, but honestly, it’s become my go-to rub for almost everything BBQ. It brings that beautiful bark, a complex flavor, and it makes you look like a backyard pitmaster—even if you’re just winging it like I usually am.
So go ahead. Make yourself a batch, slather it on something delicious, and tell your taste buds that Dad’s got this.
Want to see it in action? Watch the full breakdown on my Dad Got This YouTube channel where I take this rub and put it to work on a pork belly that’ll make your neighbors jealous.
Let me know what you think—or if you come up with Dad Rub 1.3.
Ingredient and Equipment Links:
Want A Kamado Joe of your own?
Check out: www.kamadojoe.com
Grab Some Lamb at Wild Fork: WildForkFoods.com
Did you know Dad is on YouTube?
Go check out Dad's youtube channel for all kinds of great cooking videos and food-related content.
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