Salt-Free Dry Barbecue Rubs
Salt-Free Dry Barbecue Rubs
A great tasting salt-free dry rub recipe for pork and beef.
Combine all of the ingredients in a bowl.
½ cup sugar
3 tablespoons chili powder
1 tablespoon dried parsley
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon lemonade powder
2 teaspoons ground black pepper
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon mustard powder
1 teaspoon celery seed
1 teaspoon dried dill
1 teaspoon dried marjoram
1 teaspoon ground cumin
Makes 1 Cup
Sprinkle heavily on meat and refrigerate 2 to 8 hours or overnight in a resealable food bag or sealed container.
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 a pork rib rub, your next beef rib rub recipe or for any of your favorite cuts.
Keep a record of the different spices and amounts of each used for future spice rub 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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