Dry Rub No. 3 Recipe

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Grilling & BBQ = 30 minutes or less
Barbeque Babyback Ribs
Barbeque Ribs
Barbeque Pulled Pork
Barbeque Beef Brisket
Beef Kabobs
Smokey Flank Steak
Grilled Sirloin Steak
Smoked Rib Roast
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Leg of Lamb
Shish Kabobs
Turkey Apple Burgers
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. 2
Dry Rub No. 3

Dry Rub No. 3

Contributed by: Melinda

This dry rub is one I've come up with that has no sugar. I've modified our 'secret' recipe smoked barbeque sauce to use agave syrup, and I wanted a dry rub that would eliminate the sugar. This is outstanding on beef brisket.

If you're not sure how much to use per part, start with 1 tsp = 1 part. This will be enough to rub a 4 lb. beef brisket.

1-2 parts salt (your taste preference)
2 parts smoked paprika
3 parts sweet paprika
1 part ground cumin
1 part fresh ground black pepper (if using pre-ground, use somewhat more)
1/2 part cayenne pepper

Combine all ingredients in a small bowl
Rub generously over all surfaces of meat
Let stand refrigerated for several hours, or at room temperature about 45-60 minutes
Cook as desired

Questions about this recipe?