Dry Rub No. 1 Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

BikePro Parts & Accessories

iPhone, iPod, iPad repair service 1-877-476-3776

iPhone, iPod, iPad
Repair Service

Links

Site Map

Grilling & BBQ = 30 minutes or less
Barbeque Ribs
Barbeque Pulled Pork
Barbeque Beef Brisket
Beef Kabobs
Smokey Flank Steak
Grilled Sirloin Steak
Smoked Rib Roast
Smoked Burgers
Smoked Meatloaf
Leg of Lamb
Shish Kabobs
Turkey Spinach Burgers
Prosciutto Chicken
Smoked Chicken
Herbed Salmon
Grilled Salmon
Grilled Shrimp Skewers
Grilled Veggie Wraps
Grilled Vegetables
Stuffed Tomatoes
Ember Onions
Smokey Baked Potatoes
Smoked Cheese
Stuffed Figs
Sweet & Spicy BBQ Sauce
Mustard Sauce
My Favorite BBQ Sauce
Fresh Plum BBQ Sauce
Scratch BBQ Sauce
Dry Rub No. 1

Dry Rub No. 1

Contributed by: Melinda

It is customary when smoke cooking meats to apply a dry rub the night before cooking and allowing the meat to marinate overnight. This is my favorite dry rub, and is outstanding on beef. It's also a good addition to beef chili along with the other spices.

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

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

Questions about this recipe?