Basic Barbeque Dry Rub Recipes
Basic Barbeque Dry Rub Recipes Whether you're looking for a dry rub for pork or something for your dry rib rub recipes this rub can handle it adding great flavor.
Combine all of the ingredients in a bowl. 3 tablespoons black ground pepper ¼ cup kosher/sea salt or 2 tablespoons table salt ¼ cup paprika ¼ cup dark brown sugar 1 tablespoon dried onion flakes 1 tablespoon garlic powder ½ teaspoon celery seed ½ teaspoon cayenne pepper Makes 1 Cup Sprinkle heavily on meat and refrigerate 2 to 8 hours or overnight in a resealable food bag or sealed container saving for your next barbecue rib rub recipes or for a pork loin rub.
Dry Rub Tips
Use 1 to 2 tablespoons of rub for 1 pound or ½ 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 recipes.
When mixing and storing rubs, record the date on the container storing the rub.
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.
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Barbeque Dry Rub Recipes
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