BBQ DRY RUB RECIPE

A rub is a combination of spices, seasonings and herbs that add flavor and texture to meats. The rub seals in the flavor of the meat, and help form a tasty crust.

Like marinades, rubs add flavor to food before cooking, however rubs provide stronger flavors than marinades, which consists of oils with an acidic liquid, such as vinegar and citrus juice.
Dry rubs will not burn on the grill the way marinades do, this makes dry rub for ribs or a pork roast rub perfect for meat that require long cooking times, such as pulled pork.


The best pork or steak rub recipe are often a combination of strong and mild spices and herbs that enhance the flavor and color of the meat without over powering the taste of the meat.

Dry rubs become paste when ingredients such as oil, crush garlic, mustard, soy sauce, Worcestershire sauce or horse radish is added.

There are endless combination's of rub recipes you can make, the trick is finding a blend you really like. Start by trying some recommended recipes, than experiment by adding or changing a spice or herb to your taste and maybe create your own bbq rub recipe.

Rubs can be applied right before cooking, but applying rubs 1 to 4 hours before cooking and storing in the refrigerator, in a plastic food bag, helps the spices penetrate deeper into the meat.

The best way to apply a rub is to lightly massage directly into food, or sprinkle heavily onto meat.


BBQ Dry Rub

Works Well With: Beef , Ribs, Pork

Combine all of the ingredients in a bowl.

4 tablespoons sweet paprika

2 tablespoons ground cumin

2 tablespoons dark brown sugar

4 tablespoons kosher/sea salt or 2 tablespoons table salt

2 tablespoons chili powder

1 tablespoon granulated sugar

1 tablespoon ground black pepper

1 tablespoon ground white pepper

1 tablespoon dried oregano

1 tablespoon cayenne pepper

Sprinkle heavily on meat and refrigerate 2 to 8 hours in a resealable food bag or sealed container for both pork rub recipe and beef rub recipe.

Dry Rub Tips

Use 1 to 2 tablespoons of rub for each pound or 1/2 kg of meat.

Dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used when you need it.

Keep a record of the different spices and amounts of each used for future bbq rub recipes.

When mixing and storing rubs, record the date on the container storing the dry rub recipes.

You can freeze meat after applying a rub, just thaw and enjoy at a later time.

Don't reuse remaining rub after it has been in contact with meat.