This is the classic dry rub for use on so many different meats inspired by Steven Raichlend but with a few minor changes. This is a rub that I have used on everything from pork chops to ribs and beef brisket.
Here is what you wil need to make this bbq rub:
1/3 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons fresh ground/cracked pepper
3 tablespoons coarse sea salt
2 teaspoons garlic powder
2 teaspoons onion powder 1 teaspoon celery seeds
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Mix all the ingrdients together in to a mixing bowl – be sure to break up the borwn sugar as it will be lumpy. Use on beef brisket, chicken, pork shoulder or butt, beef and pork ribs including spare ribs, and pork chops. Be sure to evenly coat the meat and refrigerate for at least 4-6 hours or preferrably overnight. The remainder fo the rub should go in an airtight container and kept in a cool dark place, should last a few months.
Check out our recipes for beef brisket, pork ribs, beef ribs, BBQ chicken and Barbecue sauces.
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Tags: barbeque dry rub, barbeque rub, bbq dry rub, bbq dry rub recipe, bbq rub, bbq rubs, bbq sauce, bbq sauce recipe, chicken rub, dry rub, pork rub, rib rub, ribs rub