Barbecue Dry Rub Recipe

by Lee Wyatt
(last updated September 16, 2015)

Dry rub is a fantastic alternative to other kinds of barbecue. While it has just as much flavor and taste as the traditional wet barbecue sauce, dry rub is nowhere near as messy as wet barbecue sauce. Here is a fantastic recipe that you can try the next time you are in the mood for barbecue.

Ingredients:

  • 1-2/3 cups sugar
  • 1/4 cup paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons black pepper
  • 1/3 cup salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons toasted cumin seeds
  • 3 tablespoons toasted coriander seeds
  • 1/3 cup light brown sugar
  • 2 teaspoons peppercorns

Recipe:

  1. Decide. Since there is more than one kind of dry rub that you can use, you need to decide on what kind you will be using. Do you want something sweet? Perhaps you would rather have a barbecue that is more salty than anything else. Finally, you might want some barbecue that is truly spicy and hot. Before you start making the rub you will have to decide what type of barbecue you will be enjoying.
  2. Mix. Start your mix by placing all the ingredients into a medium mixing bowl and blend everything together with a soft plastic spatula. Continue stirring the ingredients until they are thoroughly mixed together; you will know this by the fact that the mixture is now evenly colored and not splotchy.
  3. Rub. There are a couple of different ways that you can put the rub onto the meat. One is to place the rub mixture into a large plastic bag and then place the meat into the bag and shake. While this method will definitely coat the meat, it will not infuse the meat properly. The best way to use the rub, is to...well, rub it. Take a handful of the mixture in your hand and rub it onto the meat in the same way that you would rub someone's shoulders.
  4. Marinate. Allow everything to marinate for a couple of hours. Allow the rub to settle into the meat by placing everything in an airtight bag or plastic container. Set it in the refrigerator for a minimum of a couple of hours, up to as long as all night. The longer you let it sit, the more the flavor will infuse the meat.
  5. Store. After you coat all the meat you are going to use, store your rub mix for future use. Place it in a Ziploc bag or a plastic storage container. Mark the container with the date and time that it was made and store in a dark cool place. This mix can be stored and used up to a couple of months later.

You have one final step left—to cook the meat. While this dry rub recipe will work great for any kind of meat, there are going to be different cooking times and temperatures for each meat. Basically, remember that chicken cooks at a different rate than beef or pork. Enjoy!

Author Bio

Lee Wyatt

Contributor of numerous Tips.Net articles, Lee Wyatt is quickly becoming a regular "Jack of all trades." He is currently an independent contractor specializing in writing and editing. Contact him today for all of your writing and editing needs! Click here to contact. ...

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