All-Purpose BBQ Dry Rub
A great all-purpose sweet rub for bbq meats.
Servings uses
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons garlic powder/granulated garlic
- 2 tablespoons onion powder
Instructions
- Combine all spices. Mix well and keep in an airtight jar. Season chicken, beef, and pork before grilling and then glaze with your favorite bbq sauce in the final moments of cooking.
Notes
- Nutritional information based on 24 servings, or uses, of dry spice rub.
- Generally speaking, a great way to use a dry rub is to drizzle your meat with a little oil of choice and rub it in to cover the surface, and then sprinkle the dry rub over. The oil helps adhere the spices and also keeps things moist. In the final moments of grilling or smoking, you can then brush with your favorite BBQ sauce or glaze.
- We love this on chicken (especially thighs), pork, and beef. It’s my go-to for smoked ribs and BBQ pulled pork!
- This recipe makes more rub than you will likely use up at one time (enough to season 3 large racks of ribs). Store the remaining rub in an airtight container and keep it in your spice cabinet for later use. If kept well-sealed, this rub should stay fresh and useable for several months.
Nutrition
Calories: 219kcal, Carbohydrates: 49g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 7141mg, Potassium: 674mg, Fiber: 10g, Sugar: 26g, Vitamin A: 5929IU, Vitamin C: 4mg, Calcium: 203mg, Iron: 8mg
Calories: 219kcal
Cost: 2
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