BBQ dry rub
This incredibly popular pork rub is a must-try for serious barbecue enthusiasts! Its perfectly balanced flavors and ability to create the ultimate crust have made it a favorite online. But don't limit yourself – it's fantastic on chicken, fish, and veggies too. This recipe makes enough for about 24 slabs of ribs, so stock up using an airtight container and get ready for consistently delicious results! You might just ditch your old rubs for good.
Ingredients
- 3/4 cup Brown Sugar
- 3/4 cup white sugar
- 1/2 cup paprika
- 1/4 cup garlic powder
- 2 tbsp ground black pepper
- 2 tbsp ground ginger powder
- 2 tbsp onion powder
- 1 tbsp rosemary
Instructions
- Prepare the Rosemary: Rosemary leaves impart a unique flavor, but their texture can be unpleasant in a rub. Grind the leaves thoroughly into a fine powder using a mortar and pestle, a dedicated spice grinder, or even a clean coffee grinder. This creates a more uniform texture in the final rub.
- Combine Ingredients Thoroughly: It's essential to ensure all spices and sugars are evenly distributed for consistent flavor in every bite. If your brown sugar contains lumps, break them up by hand or against the side of a bowl with a fork. This prevents gritty spots and allows for even caramelization during cooking.
- Storage: A dry rub's shelf life depends primarily on the freshness of your spices. For optimal flavor and texture, store it in an airtight container in a cool, dark location.
- ApplicationSalt First: Our rub intentionally omits salt, giving you more control over your barbecue journey. Season the meat with 1/2 teaspoon of coarse kosher salt per pound of meat. For optimal flavor enhancement and moisture retention, apply the salt up to 12 hours before cooking.
- Dampen the Meat: A slightly damp surface helps the rub adhere more effectively.
- Generous but Judicious: Aim for a visible layer of rub that thoroughly coats the meat, while still allowing the meat's natural color to show through. A thicker coating will lead to a more substantial and flavorful crust.Hygiene Matters: Keeping your hands dry and designating one for sprinkling the rub and the other for massaging it into the meat helps maintain the rub's consistency and reduces the risk of cross-contamination.