Wednesday, September 30, 2009

There's the (Dry) Rub

Good barbecue is easy to make. Great barbecue is much more difficult. Getting all the elements just right is a challenge. There's the meat, the cooking time, the cooking method, wood choices, and sauce. It's enough to make your head spin.

And then there's the rub!


Dry rub can help you in your quest for terrific barbecue. Use it to season your meat in advance and you'll get some knock-your-socks-off flavor from your favorite charred flesh.

This rub is reminiscent of the spice on a BBQ potato chip. It is a bit sweet, with subtle heat from the smoked paprika. You can make it hotter by adding cayenne or ground chipotle powder. Start with 1 tsp of either and add more to your liking.


I shook the dry rub onto some ribs, patted it on, wrapped them in plastic and let them chill in the fridge for four hours.

I haven't tried it on chicken or salmon yet, but I'm confident it will taste great.

BBQ Dry Rub
1/2 c sugar
3/4 c brown sugar
1/4 cup kosher salt
1/4 cup smoked paprika
1/4 cup paprika
1 tsp ground lemon peel
4 Tbsp garlic powder
1 1/2 Tbsp ground black pepper
1 tsp thyme
2 tsp ground rosemary (or crushed rosemary)
1 tsp cayenne or ground chipotle powder (optional)

Mix all ingredients well and store in an airtight container.

Seasons about 10 - 12 slabs of ribs.

0 red beans:

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