My Dry Rub Recipe
Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe.
I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then do the other side. You want the natural juices of the meat to set the rub well. Then rest the product in the cooler for a while to allow the salt and spices to permeate the product before slowly cooking it on the grill.
Do not fear using a rub. You can also paint the meat with a sauce about 10 minutes before removing the meat from the grill.
But this is a rub recipe - not a tutorial on barbecue...Enjoy!
- 1 C dark brown sugar - firmly packed
- 1/2 C kosher salt
- 1/2 C sweet paprika
- 1/2 C granulated garlic
- 1/4 C granulated orange zest
- 1 Tbs cumin, ground
- 1 Tbs chili powder
- 1 Tbs mustard powder
- 1 Tbs freshly ground black pepper
- 1 Tbs Louisiana seasoning (Creole or Cajun - your call - Emeril's Essence, Tony Cachere's, Paul Prudhomme's, even Caribbean Jerk Seasoning - or your own blend)
- 1 Tbs red pepper flakes
- Mix all the ingredients together extremely well - break up all the sugar lumps with your fingers and whisk like crazy til you have a very well-blended rub
- After rinsing the meat and toweling it dry and removing the thin membrane you may find on the bone side, place the meat on a platter and apply the rub generously to one side of the product. Don't be shy - massage it in
- Let it sit for 10 minutes
- Apply the rub generously to the second side, the edges and between the ribs
- Wrap the meat in cling wrap and allow the meat to rest in the cooler overnight for the best results then -
- Grill baby, grill!
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|Amount Per Serving||%DV|
|Serving Size 185g|
|Recipe makes 3 servings|
|Calories from Fat 39||9%|
|Total Fat 4.7g||6%|
|Saturated Fat 0.65g||3%|
|Trans Fat 0.0g|
|Total Carbs 105.81g||28%|
|Dietary Fiber 12.3g||41%|