Every good BBQ meat recipe should start with a good dry rub. This is my go-to Basic BBQ Dry Rub spice blend which is warm, sweet, spicy, it does the job and can be altered to suit your tastes with other spices.
Living in the south, BBQ is a must to learn how to do and the rub is the secret to so many good BBQ recipes. Whether its pork, chicken or beef.
Making a rub is really easy. Just add the spices using the different recipes below in a Mason Jar, screw on the lid and shake to mix. That’s it. I store my jars in a dry cool place in my pantry.
I always wear latex gloves when I add rub to meat since some of the spices may be harsh to my skin. Sprinkle dry rub over both sides of the meat, rubbing it onto the meat. You aren’t really rubbing the spices into the meat, just giving them a nice cover of flavor. Cover the meat with plastic wrap and refrigerate them for 2 hours minimum or best overnight. Cook your dry rubbed meat per your recipe directions.
Since I have different rubs for different meats, I use Mason Jar chalkboard lids and a chalk maker for identification. For a fun label, I will use color markers. What I love about the chalkboard tops is they wash off easily, and are ready to be used again. I use them on all my Mason Jars filled with spices.
- 1/4 cup smoked paprika
- 1/4 cup firmly packed light brown sugar
- 3 tbsp salt
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp dry mustard
- 2 tbsp chili powder
- 2 tbsp black pepper
- 2 tsp ground red pepper
Place each ingredient in a Mason Jar, screw on lid and shake.
Try these different variations for other meats.
Rib Rub – Basic rub plus 1/4 cup dried parsley, 2 tbsp dried oregano and 2 tbsp lemon zest
Chicken Rub – Basic rub plus 2 tbsp fennel seed, 2 tbsp celery seed, and 2 tbsp ground ginger.
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I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!