Looking to add a delicious twist to your barbecued foods? Consider using a Smoked Tea BBQ rub.

This unique rub combines the rich, deep flavors of black tea with traditional BBQ spices, creating a complex and incredibly delicious flavor. The tea not only adds a unique flavor profile but also enhances the taste and texture of meat. This secret ingredient is popular among professional chefs, and quickly becoming a favorite of BBQ Pitmasters. Now, let’s amp up your backyard grilling experience with this smoky, earthy rub!

Why Use Tea in a Rub?

Using tea in a BBQ rub might sound a tad unconventional, but it’s a secret ingredient used by many cooks worldwide. Here’s why:

• Flavor: Tea, especially black tea, offers a smoky, earthy flavor that complements the savory spices typically found in BBQ rubs. The tannins in the tea can add a subtle bitterness that balances the sweetness and acidity in the rub.
• Tenderization: The tannins in tea can help break down meat protein and help with tenderization. This is a useful tool for tougher cuts of meat.
• Versatile: A tea rub can be used on more than roasts; it’s quite delicious on more delicate items like vegetables, fish, seafood, and meat alternatives.

Ingredients

• Loose-leaf black tea
• Paprika
• Dark brown sugar
• Morton kosher salt
• Black pepper (16-gauge works best for rubs)
• Garlic powder
• Dried rosemary
• Dried marjoram
• Onion powder
• Cayenne pepper

Simple Steps to Make it

• Grind the Tea: Pulverize the tea, dried rosemary, and marjoram into a fine powder using a mortar and pestle or a spice grinder.
• Mix the Ingredients: Combine the ground black tea, paprika, kosher salt, black pepper, garlic powder, brown sugar, cayenne pepper, dried rosemary, marjoram, and onion powder in a bowl. Mix well and use right away or store for later.
• Store the Rub: Transfer the tea rub to an airtight container or glass jar, and store it in your pantry. It will keep for several months, allowing you to use it whenever you’re ready to barbecue.

How to Use it

• Prepare protein: Pat your meat dry with paper towels, then apply a binder such as a thin coating of mustard, olive oil, or Worcestershire sauce. Doing this helps the rub adhere to the meat’s surface.
• Apply the rub: Use 1 tablespoon of rub per pound of meat. Evenly coat the meat with the rub. For best results, let the meat marinate with the rub on for at least 30 minutes before cooking. For more pronounced flavor, cover the meat with plastic wrap and place it in the refrigerator for 2-12 hours, depending on the size of the roast and the type of meat. Longer times work best for whole-packer briskets, large pork shoulder, and whole turkeys.
• Grill or smoke: Cook meats as directed. This smoked tea rub works best with low and slow cooking.

Recipe Alternatives

If you’re looking to experiment with different flavors and ingredients, here are some different ways you can achieve this. Use the Smoked Tea BBQ Rub as the base, and substitute, add, and omit ingredients based on the flavor profiles listed below.

• Green Tea Citrus Rub
• Substitute black tea with ground loose green tea. Remove the paprika, and add 1 teaspoon each of dried orange and lemon rind. Perfect for chicken, fish, veggies, and pork.
• Masala Chai Rub
• Substitute black tea leaves with ground masala chai, and add 1/4 teaspoon each of ground cinnamon and fennel seeds. Great on chicken, fish, lamb burgers, and meat substitutes like tofu.
• Floral Earl Grey Rub
• Sub black tea with ground Earl Grey tea. This rub offers a deep floral note that works well with all cuts of pork, including ribs and tenderloin, duck, and root veggies.
• Smoky Lapsang Souchong BBQ Rub
• Use ground Lapsang Souchong tea leaves instead of black tea. Remove rosemary and marjoram, and add 1 1/2 teaspoons of smoked paprika, plus an extra teaspoon of onion powder. This rub is perfect for large BBQ proteins.

Print

Smoked Tea BBQ Rub

This unique rub combines the rich, deep flavors of black tea with traditional BBQ spices, creating a complex and incredibly delicious flavor.

Course Rubs

Cuisine American BBQ, Fusion

Keyword smoked tea BBQ rub, smoked tea rub, tea rub

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 0.75 cup

Calories 202kcal

Ingredients

• 2 tablespoons loose-leaf black tea
• 2 tablespoon paprika
• 2 tablespoons dark brown sugar
• 2 tablespoons Morton kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 2 teaspoons dried rosemary
• 1 teaspoon dried marjoram
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper adjust to your liking

Instructions

• Grind the Tea: Pulverize the tea, dried rosemary, and marjoram into a fine powder using a mortar and pestle or a spice grinder.
• Mix the Ingredients: Combine the ground black tea, paprika, kosher salt, black pepper, garlic powder, brown sugar, cayenne pepper, dried rosemary, marjoram, and onion powder in a bowl. Mix well and use right away or store for later.
• Store the Rub: Transfer the tea rub to an airtight container and store it in your pantry. It will keep for several months, allowing you to use it whenever you’re ready to barbecue.
• How to Use the Smoky Tea BBQ Rub
• Prepare protein: Pat your meat dry with paper towels, then apply a binder such as a thin coating of mustard or Worcestershire sauce. Doing this helps the rub adhere to the meat’s surface.
• Apply the rub: Evenly coat the meat with the rub. For best results, let the meat marinate with the rub on for at least 30 minutes before cooking. For more pronounced flavor, cover the meat with plastic wrap and place it in the refrigerator for 2-12 hours, depending on the size of the roast and the type of meat. Longer times work best for whole-packer briskets, large pork shoulder, and whole turkeys.

Notes

Recipe Alternatives for Smoky Tea BBQ Rub
If you’re looking to experiment with different flavors and ingredients, here are some different ways you can achieve this. Use the Smoked Tea Rub as the base, and substitute, add, and omit ingredients based on the flavor profiles listed below.

Green Tea Citrus Rub
Substitute black tea with ground loose green tea. Remove the paprika, and add 1 teaspoon each of dried orange and lemon rind. Perfect for chicken, fish, veggies, and pork

Masala Chai Rub
Substitute black tea with ground masala chai, and add 1/4 teaspoon each of ground cinnamon and cloves. Great on chicken, fish, lamb, and meat substitutes like tofu.

Floral Earl Grey Rub
Sub black tea with ground Earl Grey tea. This rub offers a deep floral note that works well with all cuts of pork and root veggies.

Smoky Lapsang Souchong BBQ Rub
Use ground Lapsang Souchong instead of black tea. Remove rosemary and marjoram, and add 1 1/2 teaspoons of smoked paprika, plus an extra teaspoon of onion powder.

Nutrition

Calories: 202kcal | Carbohydrates: 50g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 18.625mg | Potassium: 417mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1.949IU | Vitamin C: 35mg | Calcium: 104mg | Iron: 2mg

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