Copycat Honey Hog BBQ Rub
Description
A spot-on copycat of Meat Church Honey Hog BBQ rub — a sweet, honey-forward all-purpose barbecue rub built from the real ingredient list. Perfect for ribs, pulled pork, chicken, and more, and ready in just 5 minutes.
Ingredients
- ½ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 3 tablespoons honey powder, dehydrated honey
- 2 tablespoons paprika, sweet or Hungarian, for color
- 1 tablespoon kosher salt, omit for the salt-free version
- 2 teaspoons garlic powder
- 1 teaspoon celery salt
- ½ teaspoon ground celery seed, optional, for extra depth
Instructions
- Add every ingredient to a medium bowl, breaking up any clumps of brown sugar or honey powder with your fingers as you go.
- Whisk thoroughly for about a minute, until the color is even with no streaks of paprika or pockets of sugar.
- For a smoother, more uniform rub that clings better, pulse the blend a few times in a spice grinder or pass it through a fine sieve.
- Funnel into an airtight jar or shaker bottle. Label and date it.
- To use, coat the meat lightly with a binder (mustard, hot sauce, or a little oil), then apply the rub in an even layer. Smoke low and slow at 225–275°F.
Equipment
- Mixing Bowl
- Whisk
Notes
- Salt-free version: Omit the kosher salt and salt the meat separately, about ¾ teaspoon kosher salt per pound, before applying the rub.
- Add heat: Stir in ¼ teaspoon cayenne for a homemade nod to Honey Hog Hot.
- Storage: Keep airtight, away from heat and light, for up to 6 months.
- Use fresh paprika — stale paprika is the #1 reason copycat rubs taste flat.
Nutrition
Serving: 1ServingCalories: 44kcalCarbohydrates: 11gProtein: 0.1gFat: 0.04gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 582mgPotassium: 12mgFiber: 0.1gSugar: 11gVitamin A: 36IUVitamin C: 2mgCalcium: 3mgIron: 0.1mg