Pecan BBQ Rub Made with Fresh South Georgia Pecan Pieces
Ground Georgia pecans blended with smoky spices into a dry rub that works on anything you're putting on the grill. Simple to make, keeps for a month, and brings something genuinely different to grilling season. Your new secret ingredient for the best grilled chicken, ribs, and brisket of the summer.
- Worth Pecan Pieces, finely ground¼ cup
- Light brown sugar, packed1 tbsp
- Smoked paprika1½ tsp
- Kosher salt½ tsp
- Black pepper½ tsp
- Garlic powder½ tsp
- Onion powder¼ tsp
- Cayenne pepper¼ tsp
- Dried thyme leaves¼ tsp
Toast the pecan pieces in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant. Let cool completely, then pulse in a food processor or blender until finely ground — about the texture of coarse sand. Don't over-process or they will turn into paste.
In a small bowl, combine the ground pecans with light brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, and dried thyme. Stir until evenly mixed.
Pat your meat dry with paper towels. Generously coat all sides with the rub, pressing it in with your hands so it adheres. For best results, let the meat rest with the rub on for at least 30 minutes before grilling — or overnight in the fridge for deeper flavor.
Grill as you normally would for your cut of meat. The pecans and brown sugar will create a beautiful caramelized crust — watch for flare-ups over direct heat and move to indirect heat if needed.
Let the meat rest for 5–10 minutes before slicing. The rub forms a dark, flavorful crust — that's exactly what you want.
This rub works on everything — ribs, chicken thighs, beef brisket, and even grilled vegetables. Store in an airtight container for up to a month and use it all grilling season.
South Georgia Pecan Halves
One bag of Worth Pecan Halves gives you enough for multiple batches — make a double batch now and keep the rest for snacking. Fresh, raw, and never processed.
Shop Pecan Halves — $17.99
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