Dry Barbecue Rub Recipes

NO SUGAR DRY BARBECUE RUB

Steps:

• Place all ingredients in a large bowl
• Whisk to combine.
• Rub generously on meat.
• Store in an airtight container at room temperature.

BBQ RUB RECIPE

Steps:

• Mix all of the ingredients together. Store in an airtight container until ready to use.
• Spice rub keeps for up to 3 months when stored in a cool, dry place.

DRY RUB FOR BARBECUED RIBS

Steps:

• Mix all herb and spice ingredients.
• Rub over both sides of ribs.
• Let sit in refrigerator for a couple hours or overnight.
• Bake in covered pan at 325 degrees F.
• for 2 1/2-3 hours or until done.
• At this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.

BASIC BBQ RIB RUB

Steps:

• Once you have all your ingredients, mix them well in a bowl, and rub it all over your meat.
• Massage the spices into the meat thoroughly so that it can absorb the flavor.
• You can store this in an airtight container if you like and use it later on if you want.

BBQ SPICE RUB

Steps:

• Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.

HOMEMADE DRY RUB RECIPE

Steps:

• In a bowl, mix all the ingredients together.
• Store the dry rub in an air-tight container for up to a few months. Rub it on chicken, ribs, steak, pork and meats. I doubled the portions of the dry rub and store in a glass jar, as pictured.

MEATHEAD'S MEMPHIS DUST RUB RECIPE

Steps:

• Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F/107.2°C oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
• Since our rub recipes contain no salt (we explain why in the headnote above), we recommend you sprinkle on 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat up to 12 hours in advance. For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat, but not so much you can't see the meat below. Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

BASIC BARBECUE DRY RUB

Steps:

• Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

EASY DRY RUB RECIPE

Steps:

• Combine the spices and herbs in a medium bowl and mix well.
• Transfer the dry rub to an air-tight container. The rub can be stored in a cool, dry place for 6 months. When the weather is warm, I like to store it in the freezer in a ziptop freezer bag.
• To use, generously sprinkle meats and veggies before cooking.

BBQ DRY RUB

Steps:

• In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.