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 gonna 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 Shewchuck's Podcast and now I'm gonna' 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 spices. Then add 1 to 3 teaspoons of additional spices and herbs.
In this recipe, the last three ingredients are the 1-3 teaspoons of additional herbs and spices. The cumin, oregano and chipotle powder. 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 sprinklin'.
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 make this an easy job.
Always use fresh spices and herbs, and use within three months of concocting.
This makes 3 cups of fantastic, lipsmackin' rub. It's a lot, but you're gonna 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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