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Savory Burnt Ends Rub

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This savory burnt ends rub contains no sugar and is the perfect seasoning for beef and pork burnt ends. The perfect blend of earthy spices brings out the deep rich flavors of meat and works well with sweet tomato-based barbecue sauces. Try this recipe if you’re looking for a new burnt end rub!

Savory Burnt Ends Rub

What you’ll need

  • Paprika
  • Mild chili powder
  • Cumin powder
  • Coriander powder
  • Kosher salt
  • Granulated onion
  • Granulated garlic
  • Ancho chili powder
  • Cayenne pepper
  • Black pepper

Making and using savory burnt ends rub

  • Combine all ingredients in a bowl. Use a fork to break up any clumps. If you’d like a finer rub, place the ingredients into a spice grinder or food processor, and blend to desired texture.
  • Apply evenly to beef brisket or pork roasts—cook as directed.
  • Store unused rub in an airtight container in the cupboard for up to 1 year.
  • Discard any rub that has come into contact with raw meat.
  • Use this savory burnt ends rub on pulled pork or ribs.
Like this recipe? Try our Best Brisket Rub Recipes. Improve your BBQ skills by learning How to Make Barbecue Brisket.
Savory Burnt Ends Rub

Savory Burnt Ends Rub

Like the name suggests, this is a savory rub for brisket or pork burnt ends. It means that nowhere in this recipe will you find sugar. Try this rub on beef and pork burnt ends!
5 from 1 vote
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Course: Rubs
Cuisine: American BBQ
Keyword: bbq rub, burnt ends rub
Prep Time: 8 minutes
Total Time: 8 minutes
Servings: 1.5 Cups
Calories: 408kcal


  • 1/2 cup paprika
  • 1/4 cup mild chili powder
  • 1/4 cup cumin powder
  • 1/4 cup coriander powder
  • 1/4 cup kosher salt
  • 2 tablespoons granulated onion (sub with onion powder)
  • 2 tablespoons granulated garlic (sub with garlic powder)
  • 1 tablespoon ancho chili powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper


  • Combine mixture in a bowl and apply all over brisket or pork. Cook as directed.
  • Store unused rub in an air tight container in the cupboard for up to 1 year after preparation.
  • Throw away any rub that has come into contact with raw meat.
  • Mixture can also be used for pulled pork, and both pork and beef ribs


Calories: 408kcal | Carbohydrates: 68g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 19684mg | Potassium: 2155mg | Fiber: 30g | Sugar: 7g | Vitamin A: 15905IU | Vitamin C: 73mg | Calcium: 688mg | Iron: 38mg

Apply your spice rubs like a professional with a spice shaker (aka Dredge). This one from Winware has a heavy build, is machine washable, and holds plenty of spice rub. Plus it costs about $7. Just make sure you don’t use this to store your rubs. It isn’t airtight.

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