BBQ Dry Rub
BBQ Dry Rub
Works Well With: Beef , Ribs, Pork
Combine all of the ingredients in a bowl.4 tablespoons sweet paprika2 tablespoons ground cumin2 tablespoons dark brown sugar4 tablespoons kosher/sea salt or 2 tablespoons table salt2 tablespoons chili powder1 tablespoon granulated sugar1 tablespoon ground black pepper1 tablespoon ground white pepper1 tablespoon dried oregano1 tablespoon cayenne pepper
Instruction For BBQ Dry Rub
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 TipsUse 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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