The dry rub is the one of the most important tools in a griller or smoker’s tool belt. If you want to prepare some of the best meats you and your guests have ever tasted, you need to know a few dry rub recipes. Here are some of our favorites.
1. Carolina BBQ Rub
Image: Amber DeGrace/Flickr
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork. If making ahead of time, store in an air tight container in a cool place for up to six months after preparation.
2. Memphis Style Rib Rub
Mix ingredients together. Store in an airtight container for up to 6 month after preparation. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.
3. Traditional Texas Brisket Rub
Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place for several months.
4. Rosemary Garlic Rub
Image: All Recipes
In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.
5. Traditional Chicken Dry Rub
Combine all ingredients in a bowl and stir well. Coat your chicken in the dry rub and let it sit for at least 30 minutes (longer is better and don’t forget to refrigerate). Grill or bake however you prefer and enjoy.
Share with us your favorite dry rub recipes!
Written by Ian Baranesky of The Smoker Broker
The Smoker Broker is the go-to resource for competitive-grade smokers and grills and all things BBQ in Canada. With a passion for BBQ and great experience, they carry the best BBQ products to sell to stores and direct to consumers. As the exclusive Canadian distributor for Yoder Smokers, the Smoker Broker looks for the highest quality grills and accessory products to bring to the public.
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