Dry Rub for BBQ

webfinishedrubHere we are, the last holiday weekend of summer.  How did it go so fast?  If you are anything like us, this means as much time outside as possible and firing up your smoker or grill to make delicious eats.  My husband loves to smoke pork.  It doesn’t matter if it is a Boston Butt for pulled pork, ribs any style (St. Louis, Baby Back or Country) or even Pork Belly!  At our house, pork rules!  After many many years of working on the right ratios and the right mix of spices…. here is our tried and never less than perfect Dry Rub recipe.

This ratio is perfect for Pork and Chicken.  It works well on a whole chicken in the smoker or your favorite cut on the grill.  You can’t go wrong!

Dry Rub for BBQ

1 Cup Organic Coconut Sugar or Organic Brown Sugar (your choice, but do not sub artificial sweetners or liquid sweetners like maple syrup or honey)

1/2 Cup Course Ground Kosher or Celtic Salt.  Do not use fine salt as your ratio won’t work.  Use a 1/4 cup less for smaller cuts of chicken or chops.

2 TBS Onion Powder

1 TBS Garlic Powder

3 TBS Chili Powder

1 1/2 TBS Mustard Powder (we like Coleman’s)

2 TBS Smoked Paparika

1/2 TBS Cummin

1/2 TBS Cinnamon

Work with small batches of the rub in a separate container as any rub not used can be stored in a air tight container for months.

webhowtorubWe use gloves when we do our rub, it keeps our hands from turning orange!

Let rub sit on the meat for a few hours to overnight for best results .  Just be sure to wrap your meat up tight in some kind of cling film or airtight container and store in the fridge.

When we smoke a Pork Butt, we always rub the night before so it marries with that rub for at least 10 hours before hitting the smoker.  Larger pieces of meat need more time for the rub to penetrate with all that wonderful flavor!

With ribs or chicken, you can do it over night, but even an hour ahead of cooking works just fine.

webrestrubYou are now ready to smoke or grill your meat!

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