Bbq Dry Rub Recipe
Make Bbq Dry Rub Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub
Method
Dry Rub
- 1
Measure
Measure all ingredients precisely into a medium mixing bowl. Use packed brown sugar so the ratio stays consistent.
- 2
Combine
Using a whisk or fork, thoroughly mix the sugar, salts, spices, and powders until the color is uniform and there are no clumps of brown sugar or spices. Break up any brown sugar clumps with the back of a spoon.
- 3
Sift (optional)
For a very fine, even rub, sift the mixture through a fine-mesh sieve into another bowl, pressing any remaining clumps through with a spatula.
- 4
Taste & Adjust
Taste a small pinch. If you want sweeter rub, add up to 2 tablespoons more brown sugar. For more heat, increase cayenne by 1/2 teaspoon. For saltier profile, add up to 1/2 teaspoon more kosher salt. Adjust gradually — this recipe yields a balanced all-purpose rub.
- 5
Store
Transfer the rub to an airtight container or jar. Label with name and date. Store in a cool, dark place for up to 6 months; flavor is best within 2-3 months. If using brown sugar, moisture can clump — press down before sealing to minimize air pockets.
- 6
Use
To apply: pat meat dry, then rub a thin layer of neutral oil (optional) and massage the dry rub over the surface. Allow to sit 30 minutes to overnight in the refrigerator depending on cut thickness. Use roughly 1 to 2 tablespoons of rub per pound of meat as a guideline, adjusting to taste.