BBQ Spices

The following is a list of spices and wet & dry ingredients every armature or professional BBQ chef should have in their cupboard. Definitions courtesy of

BBQ Spices:
Garlic Powder
Garlic Salt
Garlic Granules (Tip: use on brisket for extra punch)
Onion Powder
Onion Salt
Onion Granules
Sweet Spanish Paprika
Smoke Paprika
Whole Peppercorns (Telli-cherry black, Muntok white, Green, Pink)
Black Pepper - Freshly Ground
White Pepper - Freshly Ground
Lemon Pepper
Table Salt
Kosher Salt
Sea Salt
Seasoned Salt (Tip: Lawery's is the choice of competition BBQ champions)
Smoked Salt
Celery Salt
Cumin Seeds - Whole & Ground
Coriander Seeds - Whole & Ground
Yellow Mustard Seeds
Mustard Powder (Mild & Hot)
Dry Ginger - Ground
Turmeric - Ground
Cinnamon - Ground
Cloves (brown)
Cardamom - Ground
Nutmeg - Ground
Cayenne Pepper
Chili Flakes
Chili Pepper
Chili Powder (New Mexico or Ancho)
Garam Masala
Five-Spice Powder
Oregano (Dried)
Thyme (Dried)
Sage (Dried)
Parsley (Dried)
Rosemary (Dried)
Cilantro Flakes
Tarragon (Dried)
Bay Leaves
Curry Powder
Citric Acid or Sour Salt
Fennel Seeds & Pollen
Anise Seeds

Wet Goods:
Mustard – Yellow & Dijon
Tomato Paste
Soy Sauce
Worcestershire Sauce
Prepared Horse Radish
Hot Sauce (Frank’s Red Hot, Tabasco, Louisiana Style)
Apple Cider Vinegar
Red Wine Vinegar
White Wine Vinegar
Plain White Wine Vinegar
Liquid Honey
Olive Oil
Lemon Zest
Beef-Chicken Stock

Dry Goods:
Granulated Sugar
Dark Brown Sugar
Demerara Sugar

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