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BBQ Dry Rub
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.
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