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This BBQ Rub brings a savory heat with a kiss of sweetness to any beef, chicken, ribs, or vegetables you add it to!
Here are some recipes you can add the dry rub on: Smoked Chicken Wings, BBQ Brisket, Smoked Leg Quarters, BBQ Chicken, BBQ Chicken Sandwich, and BBQ Lamb Chops.
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Summertime is the start of grilling season, and you can guarantee all of the pit masters and self-ordained pit masters have been licking their chops all winter long, ready for the weather to break to jump on the grill and start to barbecue or smoke some meats.
However, regardless of how properly the smoking or grilling technique is used, no one will eat it if the BBQ rub lacks flavor. Once you use this recipe, you will not have to worry about your smoked meats tasting subpar.
The best part is that you only need six ingredients to bring the flavor. I don't use smoked paprika in my rub because that's what the grill and smoker are for. You only need kosher salt, black pepper, onion powder, garlic powder, light brown sugar, and cayenne pepper.
This straightforward, flavorful dry rub complements any BBQ sauce. It's so good you won't need any sauce. It's also delicious on burgers; I use it on my grilled cheeseburgers.
What is Barbecue Dry Rub made of?
The spice mix of barbecue dry rubs can vary significantly based on regional preferences, culinary traditions, and personal tastes, but several common ingredients frequently appear. A barbecue dry rub is a blend of herbs and spices to season meat before it is smoked or grilled.
The most common dry rub mix includes salt, brown sugar, regular paprika or smoked paprika, black pepper, chili powder, onion powder, garlic powder, or cayenne. You can also add dry mustard powder, cinnamon, dry oregano, thyme, or rosemary to add a hint of earthy and aromatic notes.
The purpose of a dry rub is to add flavor, enhance the meat's natural taste, and create a bark (flavorful crust) during the cooking process.
The rub is liberally applied to the meat and marinated for hours to absorb the flavors before cooking. This technique not only seasons the meat but is also crucial for forming the desired crust when exposed to the heat of the barbecue.
Regional Variations
- Memphis Style: Known for its balance of sweet and savory, often including more brown sugar and paprika.
- Texas Style: This style is typically more straightforward, focusing on salt, black pepper, and sometimes cayenne pepper, allowing the meat's flavor to shine through.
- Kansas City Style: Often sweeter, with higher sugar content and various spices like cumin, celery seed, cayenne, and smoked paprika.
- Carolina Style: May include mustard powder and other tangy elements, reflecting the region's taste for mustard-based sauces. North Carolina does it differently from South Carolina.
Key Ingredients
Here are the only spices you'll need for this dry rub.
Kosher Salt
I love using kosher salt because the large flakes allow you to use less salt while covering more surface area. It helps season and draw out moisture from the meat, which helps create a delicious crust.
Cracked Black Pepper
You can find cracked black pepper. Sometimes, it'll be labeled as coarse or butcher black pepper. The larger grind plays to create a yummy crust with a pinch of heat.
Onion Powder & Garlic Powder
Always use granulated powders, which mix better with other ingredients without leaving a chalky taste. The onion powder adds sweetness while complimenting the garlic powder's savory notes.
Light Brown Sugar
It's not a BBQ rub if it doesn't contain brown sugar. As the sugar cooks, it caramelizes and adds a sweetness that balances out the heat from the black and cayenne pepper.
Cayenne Pepper
A little heat goes a long way to balancing the flavors of dry rubs.
How to Make a BBQ Dry Rub
This is a straightforward recipe. The only thing you need to make sure of is that you don't sneeze while mixing it.
Combine kosher salt, onion powder, black pepper, light brown sugar, garlic powder, and cayenne in a small bowl until blended.
Use 2-3 tablespoons of bbq dry rub for every pound of meat.
Storage
Store BBQ rub in an airtight container in a cool, dark place for one month.
Pro Recipe Substitutions, Tips & Tricks
Feel free to adjust this when preparing your dry rubs.
- For the best flavor, use course or butcher black pepper. If you cannot find it, use what you can.
- Reduce the amount by half using table salt instead of kosher salt. A coarse sea salt will also work.
- If you do not like spicy food, swap the cayenne for chili powder or paprika.
- Dark brown sugar can be used instead of light.
- I do not eat pork, but this recipe will make a bomb pulled pork.
- Double the recipe for large party cookouts. Mix the seasonings in a food blender with ten pluses, especially for larger amounts.
- For the best results, liberally season your meat and marinate for at least 4 hours. The thicker the meat, the longer it'll need to marinate so the flavors can penetrate. Think brisket versus chicken breast.
FAQs
Here are the top questions readers have about making BBQ dry rubs.
How Long Do You Leave Dry Rub on Before Grilling?
The ideal time to leave a dry rub on meat before grilling varies depending on the desired depth of flavor and the type of meat. Generally, it is recommended that the dry rub be applied at least 30 minutes to 4 hours before cooking.
For a deeper flavor, you can refrigerate the meat with the dry rub overnight, allowing it to penetrate deeper into the meat.
Do You Put Oil on Meat Before a Dry Rub?
Applying oil to meat before a dry rub is a matter of personal preference and the specific recipe being followed. Some cooks prefer to lightly coat the meat with oil first, as this helps the dry rub adhere better and can aid in forming a flavorful crust during cooking. Others skip the oil, mainly if the dry rub contains enough moisture-binding ingredients like salt and sugar.
What is the Difference Between a BBQ Rub and Seasoning?
Rubs are usually coarser and often include paprika, brown sugar, salt, pepper, garlic powder, and onion powder. Liberally applying it to the surface of meat creates a flavorful crust or bark.
Seasoning refers to a general mixture of spices and herbs used to flavor food. While it can be similar to a rub, seasoning is generally finer in texture and can be used in smaller quantities. Seasonings are more versatile and might be used in various dishes beyond barbecue.
More Summer Recipes
Here are some more recipes to make your cookouts delicious.
- Fried Strawberry Hand Pies
- Texas Style Oven Beef Ribs
- Grilled Cheese Sandwich
- Plum Cobbler
- Peach Cobbler
- Lemon Icebox Pie
- Strawberry Mojitos
- Baked Lemon Hand Pies
- Strawberry Skillet Cobbler
Before You Begin
To begin, here are the steps I follow to get organized.
Step 1: Read the recipe before you start.
Step 2: Measure your dry rub ingredients into a bowl.
Step 3: Get ready to have some of the best BBQ you've ever made.
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📖 Recipe
6-Ingredient BBQ Dry Rub
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons granulated onion powder
- 2 tablespoons black pepper
- 1 tablespoon light brown sugar
- 1 tablespoon granulated garlic powder
- 2 teaspoons cayenne pepper
Instructions
- Combine kosher salt, onion powder, black pepper, light brown sugar, garlic powder, and cayenne in a medium bowl.
Notes
- For the best flavor, use course or butcher black pepper. If you cannot find it, use what you can.
- Reduce the amount by half using table salt instead of kosher salt. A coarse sea salt will also work.
- If you do not like spicy food, swap the cayenne for chili powder or paprika.
- Dark brown sugar can be used instead of light.
- I do not eat pork, but this recipe will make a bomb pulled pork.
- Double the recipe for large party cookouts. Mix the seasonings in a food blender with ten pluses, especially for larger amounts.
- For the best results, liberally season your meat and marinate for at least 4 hours. The thicker the meat, the longer it'll need to marinate so the flavors can penetrate. Think brisket versus chicken breast.
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