Looking for a great barbecue dry rub recipe? Here you go.
Barbecue dry rubs are an essential part of real southern barbecue.
They can be as simple as salt and pepper, or as complicated as an I.R.S. tax form.
I like to keep things simple, so that's what we're going to do.
To make great barbecue, you need to use a dry rub.
A dry rub does many things to make your barbecue delicious
This barbecue dry rub recipe is absolutely fantastic. And that doesn't even do it justice.
The first time I made this rub, I kept sticking my finger in it like I was a little kid with a sugar bowl! I still do that on occasion.
I hope you enjoy this recipe as much as I do.
I discovered this recipe from Rockin' Ronnie Shewchuk's Podcast and now I'm going to reveal it to you!
Basically, the secret to the recipe is this; a third, a third, a third.
What do I mean by that? A third part sugar, a third part salt, and a third part spice. Then add 1 to 3 teaspoons of additional spices and herbs.
In this recipe, the last three ingredients; cumin, oregano and chipotle powder are the 1-3 teaspoons of additional herbs and spices. They complement the overall barbecue flavor profile very well and are an excellent choice for many barbecued foods.
Mix all ingredients in a bowl. Store in an airtight container, or one of those big spice containers that you get at Costco for easy sprinkling.
For peak flavor, use only freshly ground black pepper.
Grinding 1/3 cup of black pepper by hand can be a chore. A spice grinder makes this an easy job.
Always use fresh spices and herbs, and use within three months of concocting.
This makes 3 cups of fantastic, lip-smacking rub. It's a lot, but you're going to be doing a lot of cooking, right? Besides, this taste good on just about anything, from French fries to veggies.
If you like this recipe, you have to check out Rockin' Ronnie's Book Barbecue Secrets Deluxe.
It's got barbecue, grilling and planking recipes. Ronnie also gives you lots of cooking tips and reveals the techniques he used to become a barbecue champion.
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