My Dry Rub Recipe

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4 votes | 2508 views


Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe.

I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then do the other side. You want the natural juices of the meat to set the rub well. Then rest the product in the cooler for a while to allow the salt and spices to permeate the product before slowly cooking it on the grill.

Do not fear using a rub. You can also paint the meat with a sauce about 10 minutes before removing the meat from the grill.

But this is a rub recipe - not a tutorial on barbecue...Enjoy!

Prep time:
Servings: 3+ Cups
Tags:

Ingredients

Cost per serving $3.35 view details
  • 1 C dark brown sugar - firmly packed
  • 1/2 C kosher salt
  • 1/2 C sweet paprika
  • 1/2 C granulated garlic
  • 1/4 C granulated orange zest
  • 1 Tbs cumin, ground
  • 1 Tbs chili powder
  • 1 Tbs mustard powder
  • 1 Tbs freshly ground black pepper
  • 1 Tbs Louisiana seasoning (Creole or Cajun - your call - Emeril's Essence, Tony Cachere's, Paul Prudhomme's, even Caribbean Jerk Seasoning - or your own blend)
  • 1 Tbs red pepper flakes

Directions

  1. Mix all the ingredients together extremely well - break up all the sugar lumps with your fingers and whisk like crazy til you have a very well-blended rub
  2. After rinsing the meat and toweling it dry and removing the thin membrane you may find on the bone side, place the meat on a platter and apply the rub generously to one side of the product. Don't be shy - massage it in
  3. Let it sit for 10 minutes
  4. Apply the rub generously to the second side, the edges and between the ribs
  5. Wrap the meat in cling wrap and allow the meat to rest in the cooler overnight for the best results then -
  6. Grill baby, grill!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 185g
Recipe makes 3 servings
Calories 454  
Calories from Fat 39 9%
Total Fat 4.7g 6%
Saturated Fat 0.65g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 18926mg 789%
Potassium 944mg 27%
Total Carbs 105.81g 28%
Dietary Fiber 12.3g 41%
Sugars 79.47g 53%
Protein 8.68g 14%
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Reviews

  • A.L. Wiebe

    I'm stealing this!
    I've cooked/tasted this recipe!
    1 reply
    • Amos Miller
      June 8, 2012

      My gift to you, Chef! Let me know how it goes. You proably have your own method for b-b-qing, but don't forget to spray the ribs with apple cider every half hour, especially when you put them in foil for the final hour. That will keep 'em moist and falling off the bone tender after 3-5 hours at 225^.

    • myra byanka
      Yum, a must try. Bet it is super with pork.

      Thanks,

      Myra
      I've cooked/tasted this recipe!
      • Wendi Taylor
        Great explanation & seasoning mix. Definitely going to use this one.

        Comments

        • Fiveofus
          January 27, 2013
          Love this with my pork shoulder. It's going to fall apart with fab flavor! Thanks.....
          • annie
            June 9, 2012
            Thank you for this I can't wait to try it out my husband and I have been trying out different rub recipes we can't wait to try this and the tip of waiting 10 min for the sides is great we had no idea and the last try we did was dry
            • Amos Miller
              June 9, 2012
              Do not forget to spray apple cider in the meat every 1/2 hour to build flavor and keep the meat and 'crust' tender.
              • Claudia lamascolo
                June 8, 2012
                I can just imagine ribs with this rub.. I have everything in the house but the dry mustard ... going to pick some up soon and try this one !
                1 reply
                • Amos Miller
                  June 9, 2012
                  Do not forget to spray apple cider in the meat every 1/2 hour to build flavor and keep the meat and 'crust' tender.

                • Amos Miller
                  June 8, 2012
                  My gift to you, Chef! Let me know how it goes. You proably have your own method for b-b-qing, but don't forget to spray the ribs with apple cider every half hour, especially when you put them in foil for the final hour. That will keep 'em moist and falling off the bone tender after 3-5 hours at 225^.

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