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Dry Rub No. 1
It's customary when smoke cooking meats to apply a dry rub the night before cooking and allowing the meat to marinate overnight. This
is an excellent dry rub, and is outstanding on beef. It's also a good addition to beef chili along with the other spices.
What you need
- 1/2 cup brown sugar
- 1/4 cup sweet paprika
- 1/4 cup onion powder
- 1/8 - 1/4 cup garlic powder
- 1 tbl kosher salt
- 1 tsp cayenne pepper
- Fresh ground black pepper
How to make it
- Combine all ingredients in a small bowl
- Clean and pat dry meat and place onto a large sheet of aluminum foil or waxed paper
- Sprinkle some of the rub on one side of the meat and massage over the surface and on the sides
- Turn meat over and repeat on the back
- Make sure to cover all the exposed meat surfaces well
- Place meat into a ziplock bag and add dry rub left on aluminum foil
- Press out all excess air and seal bag well
- Refrigerate overnight
- Remove from refrigerator beef, pork and lamb one hour before cooking - chicken, turkey or fish 30 minutes before cooking
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