Basic Barbeque Dry Rub Recipes

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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 rub rib recipes this rub can handle it adding great flavor. You can experiment with ingredients to suit your own taste, if your looking to turn up the heat simply add more cayenne pepper.

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.

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.

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