Perfect for beef, chicken and especially pork, this smoky bbq rub is what makes grilling so amazingly delicious. Just dig in!
Why Use Rubs Instead of Marinating?
Rubs are a tastier alternative to marinating meat. A rub gives a fuller flavor to any meat.
We prefer to dry rub the meat so that it can get all flavorful before any BBQ sauce is even added. In fact, sometimes we enjoy them dry because they are so good on their own.
Making your own bbq rub is the best way to go, you can fine tune the ingredients to exactly what your palate is craving. Whether or not if you feel like having a sweet, spicy, smoky or a mix of them all, it is very easy to do when you start with the right base.
What is a Good Base for a Dry Rub?
That base includes starting with your sugars and salts.
There are many different kinds of sugar (brown sugar, dark brown sugar, turbinado, your regular refined sugar and so on) that will give you different flavors, experiment to see what you like best, it may be a combination of them as well.
There are a lot of different salts as well (kosher salt, sea salt, table salt…etc).
After getting you sugars and salts picked out, move onto choosing how much and what kind of pepper to use, as well as the other spices that are typical among many rubs, like cumin, chili powder and paprika. Then start adding in combinations of other spices to make it to your very own liking.
The best part about making a rub is that if you start with very small increments then it’s hard to screw up. When I first started playing around with how much to put in, I forgot to write down what I put in and how much, so don’t make that mistake :).
Here is one of our rub recipes that we really enjoy with any meat…
Smoky BBQ Rub
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon pepper
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon thyme
- 1 1/2 teaspoons cumin
- 1 pinch of nutmeg
- Combine all the ingredients in a jar, and give it a good shaking.
It doesn't matter what order you go in. Make sure you label the jar with the date you made the rub. Typically two months is a good shelf life for your homemade rubs. Enjoy!
Amount Per Serving:Calories: 9 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1427mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 0g
Juicy, smoky, and absolutely the best pork we’ve ever had.
We don’t mess around when it comes to BBQ sauce. This stuff is thick, full of flavor and perfect for all meats.
It all depends on what part of the Carolinas you’re from, do you go for mustard or vinegar bbq sauce?