Dry rubs are a great alternative way to flavor meat. They are especially good when you don’t have a lot of time for a marinade. This dry rub recipe is quick and can be used all summer long.
One of the fun things about barbecuing and smoking your own meats is the opportunity to experiment with different spice rubs and sauces. Some compliment the flavor of the meat you are cooking, while some… not so much. But with some trial and error, you can start identifying which flavors work best for your own flavor palate.
We have been doing super simple dry rubs for our Thanksgiving turkeys now for a bunch of years. But since I have been using the smoker more recently, I wanted to experiment and create my own more flavorful dry rub recipe. I wanted something versatile enough to make in batches in advance, and use throughout the summer. And, why not go for broke. Something I could use easily on pork chops and ribs, but also beef.
After a little research, and some trial and error, I created this flavorful dry rub recipe. I’ve used it on pork ribs, tri-tip, and chops. The secret for a good “low and slow” rub is a blend of about 50% brown sugar. You also need a healthy dose of salt to draw the moisture from the meat. Then of course add a little pepper heat, and only the remainder should be herbs and spices. You can vary this basic recipe to suit your own personal taste profile. Just add or tweak the aromatic spices or the type of heat pepper.
A Few Dry Rub Recipe Notes
I grow and make my own hot peppers and grind and preserve them for my spice cabinet. So for this rub, I have used ghost peppers, habaneros, thai peppers, cayenne, and even the more mild Anaheim pepper. Since cayenne is the most common hot pepper found in grocery stores, I’ve included that one here. But of course you can substitute whatever pepper you like (or have). Just make sure to vary the amount depending upon the heat you want.
A note about spices… If it has been on the shelf for more than a year (or two), buy a freshie. I know it is hard to replace something which seems perfectly fine. But I promise you the flavor will be COMPLETELY different. And better. Yes, it does make a big difference. If you just can’t bring yourself to tossing, or even composting your expired spices, I totally get it. I strive all the time to be zero waste wherever I can. Use the tired old spices to make a drawer satchet or simmer them on the stove with some citrus peel. Totally not going to waste.
And lastly, a note about the coarse black pepper. I really love the look and taste of a big chunk of peppercorn on the crust of meat. There’s an easy way to get those bigger chunks of black pepper which may be difficult using a pepper-grinder. Just put a few whole peppercorns into a sealable plastic sandwich bag. Pound the sealed bag once or twice on your cutting board with a meat tenderizer. Voila!
Dry Rub Ingredients:
- 1 cup Brown Sugar
- 1/2 Cup Coarse Kosher Salt
- 2-3 Tablespoons Coarse Black Peper
- 1 Teaspoon each of Cayenne Pepper and Cumin
- 1 1/2 Teaspoon granulated Garlic
Mix all ingredients together. Store in mason jar in a cool dark cabinet. Use all summer long.
When applying the rub to your meat, you can be liberal with your application. Remember that the spices do not penetrate the meat – but create a crust.
It is important to note that this rub is not intended for a regular high heat barbecue. If you try to use it on the barbecue, the sugar will just burn off. It is at its best in your smoker or grill at low temps for extended cooking times.
