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
  • 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 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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