BBQ Rub Calculator

How the scaling works

Each rub is dialed in for a typical weight of that cut, then scaled to your exact weight by surface coverage, not by weight alone. Rub sits on the outside of the meat, and a cut gains pounds faster than it gains surface, so a straight per-pound scale would over-season big cuts and under-season small ones. Compact roasts like pork butt and whole birds scale at weight to the two-thirds power, flat cuts like brisket and pork belly scale nearly linearly, and piece-based cuts like wings, sausage, and rib racks scale straight with weight, since more weight just means more pieces. Amounts round to the nearest quarter unit, and anything below a quarter teaspoon is flagged rather than rounded up and over-seasoned. It is the same scaling used throughout the site's tools and guides.

Ready to cook? The smoking temperature chart has the pit temperature, pull temperature, and timing for every cut this calculator covers.