BBQ Dry Rub
BBQ Dry Rub
Dry rubs are dry ingredients that can be rubbed or sprinkled lightly or heavily on meat before cooking to enhance their flavor when smoked, barbecued or grilled.
A good dry rub mixture will have something sweet, usually some type of sugar. A dose of heat, such as pepper or cayenne pepper, something fruity like paprika and most dry rubs usually will also contain salt.
This is a great tasting dry rub that works well with pork, beef, chicken, duck and fresh fish.
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 very lightly rub into 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.Use fresh spices. You won't get the best dry rub using stale spices. Buy spices in small quantities and try to use them up in 6 to 12 months.Spices should have a strong aroma, if it doesn't have a smell throw it out, the spice is properly useless.Thin cuts of single serve portions of meat let the dry rub marinate 30 to 60 minutes before cooking. Thicker cuts like steak and chops 1 to 3 hours before cooking. Large or tough cuts of meat such as ribs, briskets or pork shoulders let the dry rub marinate 4 to 24 hours or more before cooking.
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