Homemade BBQ Dry Rub

Homemade BBQ Dry Rub

Homemade BBQ Dry Rub

My suggestion to you, is that you should always have a batch of BBQ Rub on hand to season your ribs, pork, chicken or even beef whenever the cravings hit. Whether you are preparing your ribs in a pressure cooker, oven or on the grill this dry rub adds so much flavor! It is the perfect combination of sweet and savory flavors, but there is room for customization as well.

Homemade BBQ Rub

HOW TO MAKE BBQ DRY RUB:

Mix the:

  1. brown sugar (or monkfruit sweetener)
  2. paprika
  3. course black pepper
  4. Himalayan sea salt
  5. chili powder, garlic powder, cumin, celery seed, onion powder and cayenne pepper together in a glass jar or small bowl.
  6. Secure the lid and shake to combine, or mix together with a fork or whisk until mixture is combined.
  7. Store in a sealed container in the pantry or in a freezer bag in the freezer until ready to use.

Notes:

  • For a smokier rub, substitute smoked paprika, chipotle pepper and hickory-smoked sea salt.
  • For a spicier rub, add more cayenne pepper and substitute chipotle pepper for the chili powder and hot paprika for the sweet.
  • Ribs or chicken recipes will generally use 1 1/2 to 2 Tablespoons of rub.
Homemade BBQ Dry Rub
Homemade BBQ Dry Rub

HOW TO USE DRY RUB

Dry rub is used on meats to get a lot of flavor into the meat without having any additional sauces or meats. Even though you can always add a glaze or a sauce after the meats have been cooked, it’s absolutely not necessary with a dry rub.

It’s incredibly simple to make and use as well. In just a few minutes and a few shakes, you will have this amazing aromatic combination of spices ready to be applied to the meat. 

Once dry rub is mixed, spread it in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the rub, getting every nook and cranny, while massaging the dry rub into the meat. 

For many meats, like chicken breasts, brisket, or pork, I prefer to rub it and then refrigerate it overnight or even up to 12 hours. This will give the meat extra time to get as much flavor out of spices as possible. 

Refrigerating the meat is not a necessary step, it just adds so much extra flavor. Rubbed meats can be cooked right away if there is no time to let it sit in the refrigerator. 

Homemade BBQ Rub

Recipe by Lucy ChesnaCourse: MainCuisine: Rubs, Mariades
Servings

8

servings
Prep time

5

minutes
Calories

32

kcal
Total time

8

minutes

Whether you are preparing your ribs in a pressure cooker, oven or on the grill this dry rub adds so much flavor! It is the perfect combination of sweet and savory flavors, but there is room for customization as well.

Ingredients

  • ⅓ cup dark brown sugar or Lakanto Monkfruit sweetener for keto

  • ¼ cup sweet paprika

  • 1 Tablespoon course black pepper

  • 2 Tablespoons Himalayan pink salt

  • 1 Tablespoon chili powder

  • 1 Tablespoon garlic powder

  • 1 Tablespoon celery seed

  • 1 Tablespoon onion powder

  • 1 Tablespoon mustard powder

  • ½ teaspoon cayenne pepper use more or less depending on your personal tastes

  • 1/2 teaspoon cumin

Directions

  • Mix the brown sugar (or monkfruit sweetener), paprika, course black pepper, Himalayan sea salt, chili powder, cumin, garlic powder, celery seed, onion powder, mustard powder and cayenne pepper together in a glass jar or small bowl.
  • Secure the lid and shake to combine, or mix together with a fork or whisk until mixture is combined.
  • Store in a sealed container in the pantry or in a freezer bag in the freezer until ready to use

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