Dry Rub No. 1 Recipe

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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

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