Best Dry Rub Recipe – this is the ultimate bbq dry rub that is great for ribs, chicken, pork and even turkey! Make a big batch to have in your pantry for anytime you want to grill!
I first learned what a dry rub was a few years ago. I had seen it on recipes before, but never realized how important it actually was. My Smoked Tri-Tip has a super simple rub on it, and it gives the meat so much flavor and makes it extra tasty.
Lately we always have this sweet and smoky bbq rub in our pantry to put on baby back ribs, or chicken or even that grilled turkey tenderloin I made last month.
This is pretty much the only dry rub recipe you are going to need. It is slightly sweet a little smoky and works on just about any meat. Seriously we rub it on Barbecue Ribs and them let them smoke all day. It creates the best bark and the meat is so flavorful. I also rub it on chicken throw it on the grill and then brush with barbecue sauce. So good!
This barbecue rub is super easy to make. It does call for a lot of ingredients, but it also makes a big batch. So you just store in an air tight container and use it for a few months and then you make another batch. It is pretty much and endless cycle it is so good.
I love that this dry rub is multipurpose. It is great on pork and chicken and also works when you have something like chicken, ribs, or even tri-tip. It is all in the flavor you want to add to the meat. And sweet and smoky works with everything!
The base of this rub is sugar. You are using both granulated sugar and brown sugar. These help to give a little caramelization to the meat and really brings out the sweetness of your meat. Then you get the smokiness from the smoked paprika and the chipotle powder. Plus chili powder, cumin, garlic and onion really give you the depth of flavor. And everything is better with a little kick, so just a tiny bit of cayenne makes the cut. Feel free to bump this up if you like things spicy.
When you are using a rub, you do not need to add any other salt or pepper to your meat. With most rubs, this one included, you will see salt and pepper in the ingredients. So dry rubs are really a one stop shop with what you need to do when cooking the meat.
And as the name implies, you actually want to use your hands and rub this spice mixture into the meat. Don’t just sprinkle it on and call it done, you want to gently massage the spices in. This is what really gives the meat flavor.
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Best Dry Rub Recipe - this is the ultimate bbq dry rub that is great for ribs, chicken, pork and even turkey! Make a big batch to have in your pantry for anytime you want to grill!
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Erin S
Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.
A dry rub can be rubbed directly into the meat and massaged until it sticks to the surface. We recommend patting your cut of meat dry using paper towels. From there, you can season directly onto the meat or apply a small amount of oil over the surface before coating generously in the dry rub.
Sugar is a common but optional addition, particularly if you want to cut the salt flavor. Be careful not to add too much sugar (no more than 20% of the total rub mix), or it will caramelize when cooking.
A homemade dry rub mixture should be stored in an airtight container away from heat and light. It should remain fresh and flavorful for up to six months if stored properly.
We recommend you blend sweet, savory, and spicy ingredients into your dry rub for a one-way ticket to flavor town. For a sweet base, use brown sugar. For heat, use either cayenne or chili powder. All other ingredients are savory flavors: salt, black pepper, onion powder, garlic powder, cumin, coriander, and paprika.
As we stated earlier, most dry rubs contain salt, which has a dehydrating effect, so prolonging the seasoning may work against you if you keep it on too long.
You can even leave the dry rub on overnight, but keep in mind that the salt content will begin to dry out the meat if left on for too long. If you're in a hurry, you can hit the grill immediately after applying the rub.
The brown sugar caramelizes over the heat and the cornstarch creates a light crust which helps to prevent moisture from escaping from the meat as it cooks. The result is a delicious dinner that comes together quickly and cooks beautifully on the grill.
Brown sugar, white sugar, and honey are all common sweeteners in the pitmaster's arsenal. They're great in a pork rub or on chicken to accelerate the browning of the skin.
Before cooking, use your fingers to wipe off excess dry rub and remember not to add any additional salt, either directly or in salty additions such as soy sauce or canned broth, unless it's labeled low sodium. After the meat has finished cooking, let it rest.
Most dry rub recipes include salt, pepper, sugar, paprika, and a mixture of other aromatics and spices such as garlic powder, oregano, chili powder, or cumin. Some rub recipes utilize different ingredients like ground coffee, mustard, cayenne, or cinnamon.
Moisture and oils will mix with the spices and herbs, heat will work its magic on them, and all will be amazing. Put down a thin layer of oil before the rub because many of the flavors in the rub are oil soluble. Spread the rub generously on beef brisket, not so thick on other, thinner cut meats.
Finally, keep in mind that making your own BBQ rubs is not only cost-effective and customisable, but it's also healthier than buying store-bought rubs that may contain additives and preservatives. So, next time you plan a barbecue, give these homemade BBQ rubs a try and take your grilling to the next level.
The amount of rub that you use can vary depending on the type of meat that you're cooking, but, generally, you want to coat the meat with rub. If you're someone who likes to be precise in their measurements, use about a tablespoon of dry rub for every pound of meat that you're cooking.
Kosher flake salt. This is my go-to salt, and I love it in rubs because the coarse flake stands out so I can see how much I'm actually adding to my meat. It also has a great, clean flavor.
A general rule of thumb for how much rub to use is roughly two tablespoons per pound of meat. And if there's leftover spice mix, don't toss it. Store extra rub in an airtight jar for your next BBQ. Dry rubs are generally the most versatile and work best when cooking low and slow in a barbecue or smoker.
Next spread the rub all over the cut of meat on all sides, using your hands to help it stick. If you did it right, the entire surface should be covered. Be sure to let the rub sit for 30 minutes or up to 1½ hours to allow the salt and spices to penetrate the meat before cooking.
Overnight with rub will draw out a LOT of moisture from the meat. So you have the option of allowing the rub to penetrate the meat overnight and having a slightly dryer finished product or putting the rub on right before cooking and have a more moist tenderloin or ribs or pork butt.
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
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