Smoky Barbecue Dry Rub
In short: A sweet, smoky and savory dry rub of brown sugar, paprika, garlic, onion and cumin for ribs, pork shoulder, chicken and grilled vegetables. It takes about 5 min in total and makes 12 servings.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 25 kcal
A dry rub is a blend of salt, sugar and spices pressed onto meat before it is grilled, smoked or roasted. This one is sweet and smoky, with enough salt to season and a little cayenne for warmth. It works on pork ribs, pork shoulder, chicken thighs and wings, salmon and even roasted sweet potatoes. Make a jar, shake it before each use and keep it in a cool, dark cupboard. Use about 1 tablespoon for each 450 g (1 lb) of meat.
Instructions
- Measure the brown sugar into a bowl and press out any lumps with the back of a spoon.
- Add the smoked paprika, sweet paprika, salt, pepper, garlic powder, onion powder, cumin, mustard powder and cayenne.
- Stir well, rubbing the mixture between your fingers to break up small clumps, until the color is even.
- Spoon into a clean jar with a tight lid. Shake before each use.
- To use, pat the meat dry and sprinkle about 1 tablespoon of rub over each 450 g (1 lb), pressing it in on all sides. Rest for 30 minutes at room temperature, or overnight in the fridge.
- Cook ribs and pork shoulder low and slow over indirect heat at 120°C to 135°C (250°F to 275°F), and chicken over medium heat. Brown sugar burns over high direct heat.
Tips
- Pack the jar tightly, or add a few grains of rice, to keep the sugar from clumping. Use the rub within 6 months for the strongest flavor.
- For a milder rub, halve the cayenne and mustard powder. For a hotter one, double the cayenne or add 1 teaspoon of chipotle chili powder.
Questions and answers
How long does homemade barbecue rub keep?
Stored in an airtight jar away from light and heat, it keeps for up to 6 months. After that it is still safe to use, but it loses much of its aroma.
How much dry rub should I use?
About 1 tablespoon for each 450 g (1 lb) of meat. Use a little more on large cuts such as pork shoulder, and rub it on all sides.
Should I rub the meat the night before?
Yes, if you can. An overnight rest in the fridge lets the salt season the meat and the spices stick, but even 30 minutes helps.
How long does it take to make Smoky Barbecue Dry Rub?
About 5 min in total: 5 min of preparation and 0 min of cooking.
How many calories are in Smoky Barbecue Dry Rub?
About 25 kcal per serving, with 1 g of protein, 5 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 25 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 5 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 590 mg |
Estimated values, calculated from the ingredients.
