Arthur Bryant’s Meat & Rib Rub copycat

For those of you who have an Arthur Bryant’s restaurant within a driving distance, you are lucky.  You can just hop into your car, and have a nice BBQ dinner from them.  We are not that lucky.  We live in Texas.  Well, let me correct myself.  We are extremely lucky to be living in Texas.  It’s just we don’t have that particular restaurant nearby.  Even though the distance between Texas and Kansas City is drivable, we can’t just hop into the car and be there in an hour.  Even though we have never dined in Arthur Bryant’s restaurant, Arthur Bryant is pretty famous for its barbecue.

We became aware of Arthur Bryant’s restaurant from Guy Fieri’s show in Food Network, Diners, Drive-In’s and Dive.  Since Hubby is a BBQ enthusiast, he started looking into Arthur Bryant.  Hubby found out that he could order their Meat & Rib Rub online, so at least we can have a taste of how their ribs might taste like.   Once we received the rub from the mail, we tried it on Baby Back Ribs or St. Louis Spare Ribs.  It was delicious.  We even stopped using our simple BBQ rub that we used for years.

And of course, there came the day when we ran out of Arthur Bryant’s Meat and Rib Rub and we didn’t have time to have it delivered to us on time.  So Hubby started looking to see if anyone has deciphered what Arthur Bryant put on its Meat and Rib Rub.  Lo and behold, he found it in a forum, and since then, we just make our own.  Thank you Neptune1!

It is very close to Arthur Bryant’s Rib Rub and it even saves us money.  Arthur Bryant’s Rib Rub costs about $5 a bottle.  So, it was good that we ran out of rub, otherwise we would not have looked for this recipe.  The only thing that we modified was reducing the salt to half a cup instead of a full cup.  The first batch we made was awfully salty for us.  It probably was okay for people who frequent restaurants, but we don’t.  So our palates are not used to the saltiness.

So the spices required for this rub are salt, paprika, sugar, brown sugar, ground mustard, white and black pepper, ground celery seed, powdered onion, and garlic.  The recipe calls for 2 teaspoons white or black pepper, so I just switched it to one teaspoon white pepper and one teaspoon black pepper.  Why not have both?


This is the empty bottle of the Arthur Bryant’s Meat & Rib Rub we have.


I just dumped all of the spices into the food processor and mixed them up.  I could have just whisk it, but the ground mustard is usually lumpier than the other spices, as well as the brown sugar.  So to be on the safe side, I just used the food processor to mix them up.


And when it was done, the rub was ready to be used.  We sprinkled it generously  on baby back ribs!


So!  Try half of the recipe, and it would definitely cost you less than $5 if you already have these spices in your kitchen.  Happy Grilling!

Print recipe here.

Arthur Bryant’s Meat & Rib Rub Copycat
Recipe adapted from Neptune1

Makes 2.5 cups


½ cup salt
2/3 cup paprika
2/3 cup sugar
2/3 cup packed brown sugar
1 tablespoon ground mustard
1 teaspoon white pepper
1 teaspoon black pepper
¾ teaspoon ground celery seed
2 teaspoons powdered onion
2 teaspoons powdered garlic


Combine all of the spices into a food processor, mix them up, and store in an airtight container.

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2 Responses to Arthur Bryant’s Meat & Rib Rub copycat

  1. Justin says:

    Wow. I had Arthur Bryant’s ribs a month ago before the Chiefs/Raiders game, and the first thing I noticed, as well as mentioned at the table, was the chili content of the rub. But none in these ingredients. I’m puzzled, but I’m whipping up this receipe tonight with a few tablespoons of added chili powder. No doubt. But thanks for the basics.


    • Anny says:

      I am happy you were able to taste AB’s ribs. I haven’t the opportunity to be close enough geographically to taste them. One day I hope.
      I still have the rib rub bottle and AB is very secretive. The ingredients as listed in the bottle: “Spices including paprika, salt, brown sugar, dehydrated onion and garlic and not more than 2% Calcium Stearate added to prevent caking.”
      We like how it taste and actually we reduce the amount of salt. I hope by adding the chili powder your ribs will come out as close as AB has them. Good luck and thank you for visiting 🙂


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