All-Purpose BBQ Dry Rub Recipe

All-Purpose BBQ Dry Rub Recipe

A rub is simple mixes of herbs, spices, sugar and salt that add layers of flavor to your meat.

A rub can be sprinkled on meat just before barbecuing or grilling which acts as a flavor seasoning. A dry rub can also be applied to the meat a few hours before cooking or 4 to 24 hours or more before cooking to give the meat complex layers of flavor.

This all purpose bbq dry rub recipe has a little sweetness and a little heat that goes great with pork, beef, chicken, duck and fresh fish.

Ingredients

1/2 cup kosher/sea salt or 1/4 cup table salt

1/2 cup sugar

1/2 cup dried parsley

2 tablespoons ground black pepper

2 tablespoons paprika

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons dried oregano

1 tablespoon mustard powder

1 teaspoon celery salt

1 teaspoon cayenne pepper

Instruction For
BBQ Dry Rub Recipe

Sprinkle heavily and very lightly rub into the 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.

BBQ 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 for your next barbecue ribs dry rub recipes or any recipe for meat rubs when you need it.

Keep a record of the different spices and amounts of each used for any future meat rub recipe.

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.

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.

More Great Dry Rub Recipes

BBQ Dry Rub	Basic Barbecue Dry Rub
All-Purpose Dry Rub	BBQ Ribs Rub
Texas BBQ Rub	Texas Heat Dry Rub
Memphis Rib Rub	Salt-Free Dry Rub
Brisket BBQ Rub	Prime Rib Rub