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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. 1/2 cup brown sugar
  2. 1/4 cup sweet paprika
  3. 1/4 cup onion powder
  4. 1/8 - 1/4 cup garlic powder
  5. 1 tbl kosher salt
  6. 1 tsp cayenne pepper
  7. Fresh ground black pepper

How to make it

  1. Combine all ingredients in a small bowl
  2. Clean and pat dry meat and place onto a large sheet of aluminum foil or waxed paper
  3. Sprinkle some of the rub on one side of the meat and massage over the surface and on the sides
  4. Turn meat over and repeat on the back
  5. Make sure to cover all the exposed meat surfaces well
  6. Place meat into a ziplock bag and add dry rub left on aluminum foil
  7. Press out all excess air and seal bag well
  8. Refrigerate overnight
  9. Remove from refrigerator beef, pork and lamb one hour before cooking - chicken, turkey or fish 30 minutes before cooking

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