Slap Yo’ Mama Butt Rub

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Slap Yo’ Mama Butt Rub is the PERFECT spice rub blend for pork, chicken, or venison. 

Slap Yo' Mama Butt Rub is the perfect recipe for a spice blend that is delicious on pork, chicken, or venison.

Slap Yo’ Mama Butt Rub is the perfect recipe for a spice blend that is delicious on pork, chicken, or venison.

Wrapping Up Grill Week

I’ve decided to wrap up Grill Week here in the Boonies with a recipe for a spice rub called Slap Yo’ Mama Butt Rub, to go on whatever meat you’re going to grill. I did not name this rub, but fully endorse its deliciousness, despite the fact that I would NEVER, EVER slap my Mama, God rest her soul.

The first time I ever heard that phrase was, I think, from one of my sisters, who said she had been riding a bus and had heard a girl on the bus say, in reference to a guy she found to be particularly handsome, “Giiiiiiiirrrrrrl, he be lookin’ so fiiiiiiiiiiiine, he make me want to turn around and smack my Mama!”.


(That must have been SOME kind of good lookin’ guy, I’m here to tell you.)

Where Did You First Hear of a Recipe Called Slap Yo’ Mama Rub?

My husband found this recipe for rub on the Virtual Weber Bulletin Board, a forum for grillers, shared by a member named Ronnie Hale, who got it from “someplace else” unnamed, and that’s as close as I can come to a proper attribution. The original recipe called for garlic pepper. We didn’t have any of that, so my recipe omits it. The original recipe also called for 1/2 c. Spanish paprika. I really don’t like straight paprika. But for some reason I can’t get enough of SMOKED paprika, so we substituted that and I think that makes all the difference: this rub is dah bomb!!! Therefore, the recipe I’ll be sharing with you today is not Ronnie Hale’s, but my own adaptation.
Slap yo' Mama Butt Rub is the perfect spice rub for pork or chicken. #ribs #pork #bbq #chicken #venison #recipe

How Much Butt Rub Does It Make?

It makes a veritable Butt Load of Butt Rubb, and that’s why we have several of the lovely pictures that we have today. Add up the quantities of spices,  and you get 2 3/4 of a cup.

We make it up and then store the remainder in a Mason jar, and use it with a liberal hand, until it’s gone. I’m really not sure how many different recipes we’ve gotten out of one batch. The first few times we used it we used it on a pork butt (hence the name Butt Rubb) but we’ve also used it on venison tenderloin, and on chicken as well.

Slap Yo' Mama Butt Rub is the perfect spice rub for pork, chicken, or venison.

This is a pretty good shot of the Vertical Roaster. He/she’s sitting on the fluid container, which has beer and a bit of rub mixed into it.

Using Slap Yo’ Mama Butt Rub on Chicken

We found it to be particularly tasty when used in conjunction with a vertical roaster for a chicken. Do you remember the infamous “Beer Can Chicken” that everyone was doing for a while? A vertical roaster (ours is made by Weber) has a little compartment in the center where you can pour the liquid (you can use beer or apple juice or whatever liquid that you like) that will steam the chicken on the inside while it’s grilling, helping to keep it moist.
You perch the chicken vertically, so that the compartment is between the chicken’s legs (how rude). The rest of the vertical roaster is like a big dish that surrounds the fluid holder, to catch the chicken drippings. It’s a GREAT way to roast a chicken.

We apply the rub to the chicken in the morning, and refrigerate the chicken with the rub on it all day. That way the salt in the rub has time to penetrate the chicken throughout the day, giving it flavor and adding to the juiciness. I explained the science of this back in this post on salting a chicken, if you’re interested in learning more.

Slap Yo' Mama Butt Rub is the perfect recipe for a spice blend that is delicious on pork, chicken, or venison.

Don’t you think he kind of looks like Rocky, The Prize Fighting Chicken? “Feelin’ strong now…. Won’t be long now…. Gonna fry…. Fry…. Fry….”


So here’s my adaptation for:

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Slap Yo’ Mama Butt Rub

Yield: approximately 2 3/4 c. of rub

Slap Yo' Mama Butt Rub

Slap Yo' Mama Butt Rub is the perfect recipe for a spice blend that is delicious on pork, chicken, or venison.

A delicious spice rub that is great on pork butt, or chicken, or venison.


  • 1 c. brown sugar
  • 1/2 c. kosher salt
  • 1 teaspoon cinnamon
  • 1/2 c. garlic salt (I'm partial to Lawry's)
  • 1 teaspoon coriander
  • 1/2 c. smoked paprika
  • 1 tablespoon cayenne pepper (go easy on this if you're a spice weenie)
  • 1 tablespoon chili powder
  • 1 tablespoon freshly ground black pepper


Mix spices, use what you need, and store remainder of rub in a Mason jar.


I prefer Diamond Kosher salt. I'm providing a link for it, in case you'd like to take advantage of it.

I mention in the recipe that Lawry's is my favorite salt, so I'm also providing a link to that.

I've researched smoked paprika, and Simply Organic smoked paprika is the highest rated in terms of flavor, so there's a link to that for your convenience as well.

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Slap Yo' Mama Butt Rub is the perfect spice rub for pork, chicken, or venison.

Hope you’ve enjoyed my salad, side dish recipes, wine recommendations, and rub recipes for Grill Week.

Since it’s the weekend, do you have any grilling plans?



  1. So I am the inventor of the rub and I would suggest after years of playing with it – use smoked paprika as suggested – use white sugar and not brown – add a little cumin and celery seed if you want to play around.

    Put on broccoli florets with olive oil and roast at 500 for 12 minutes – thank me later

  2. Rena McDaniel says

    I am all over the "Slap Your Mama" butt rub. Here in the South, we say "Slap your grandma". I am addicted to smoked paprika too! It's amazing and so versatile. I love to take that and ranch dressing mix and coat pork chops with it and then bake them low and slow. AMAZING! Pinned the rub and the whole post!

  3. Susan! This sounds amazing and THAT NAME is something else! Creative!

  4. I am totally trying this this week! I’ve been wanting to try a tub and this one looks like I can get it done.

  5. Tig McCoy-Redd says

    I just made the rub.I have quart sized mason jar that is chock full of the rub. I need ideas for other uses for this mixture. Next step, I am making your Grilled Ribs. How do you store the rub so that it does not get soggy from the humidity?

  6. After mixing the ingredients for the rub, how much do you use of it?

    • Well, of course, that would depend on what kind of protein you're using it with, wouldn't it? And how large the piece of meat is. Basically, you want a piece of meat coated with it. I'm sorry I can't answer your question more specifically.

      • Can you tell me approximately how much rub this recipe makes? How many cups? Thanks!

        • Katrina, I've never measured! We just use a large Mason Jar to store it in.
          But I added up the measurements units of the spices for you (cups, tablespoons and teaspoons) and it adds up to approximately 2 3/4 c.

  7. Roger swett says

    I am trying this……….excited

  8. I found this to be too salty, maybe instead of garlic salt, use garlic powder.

  9. I used this run on a beef brisket and tri-tip. It was so good. There was no left overs. Thank u for this. It’s freaking amazing rub

  10. In the direction how do i know if it is tablespoons or teaspoons? Or is it identified by upper or lowercase t’s. T for tablespoons and t for tablespoons?

    • Susan Williams says

      Dear Dan,
      Yes, a teaspoon is a lowercase t, and a tablespoon is an uppercase T, but JUST FOR YOU, I went back in and edited the recipe so that it is more clear. You’re welcome. 🙂

  11. Sooooooo much salt! I had to scrub all the spice off the meat after it was cooked just so it was edible. I can’t understand why there are two different large amounts of salt in the recipe. I was dubious, but followed the instructions anyway. I’m sorry, but I won’t be making it again.

    • Susan Williams says

      Dear Meranda,

      I’m not sure you’re familiar with the concept of a spice rub, and how to properly season, without overseasoning. This rub is a large bulk recipe that can be stored in a Mason jar, and portions of it can be used on proteins whenever you’re grilling. If you use too much of it on a protein, the protein will be overly seasoned. But that’s operator error, and not the fault of a perfectly delicious spice rub recipe. I’m sorry your experience was so terrible.

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