Latest News

3 Killer Barbecue Dry Rub Recipes To Rock Your Barbecue This Summer

Barbecue rubs, as you know, come in all difference flavours, configurations, sweetness levels and heat levels. Everything you want is out there. It’s really down to your personal preferences. These three killer recipes are basic barbecue all-purpose go-to rubs. You can use these on anything. 

#1. The Sweet Heat Rub

Sweetness and heat is a great contrast. You can use this rub on anything but it works great on pork. You simply need a half cup each of sea salt and paprika, ¾ cup brown sugar, three tablespoons of coarse ground black pepper, two tablespoons of garlic powder, four tablespoons of onion powder and one tablespoon each of cayenne and celery seeds. It’s just a matter of pour, shake and use, so grab a masonry jar and a funnel. Simply pour all of the ingredients into the jar, seal it up and shake it all together. That’s a killer, all-purpose barbecue rub. You can keep this in the masonry jar. It’s quick to put together and you can use it on anything. 

#2. The Ultimate Pork Rub

As much of what most people barbecue is pork, it makes sense to have a great pork rub in your arsenal. The ultimate pork rub works great on ribs, butts and chops. To make it, you’ll need a quarter cup each of paprika, salt and sugar followed up by two tablespoons each of black pepper, garlic powder, onion powder and one tablespoon of cayenne pepper. As with before, funnel the ingredients into a masonry jar. Alternatively, you can mix the ingredients in a large bowl and mix it with a spoon. If you mix in a bowl, don’t forget to mix it well and store in an air tight jar. 

#3. The Fire Rub

Barbecue comes down to a good piece of meat, the right time and the right temperature. Adding in too many ingredients can spoil the mix. To make a fire rub, start off with a cup of Spanish paprika. Paprika is in just about every rub and it’s the woody taste is the one that everyone associates with a good barbecue. Add a quarter cup each of salt, ground pepper and sugar. Sugar will burn at hot temperatures but in the 250-2285 range, it will be fine. Add two tablespoons each of garlic granules, garlic powder, oregano, mustard powder and chilli powder. 

Dry Rub Secret #1. Keep The Grind Size The Same

Now we’ve shown you the three best barbecue rubs out there, here are two secret tips that separate good rubs from awesome ones. The first secret is to keep the grind size the same for all of your ingredients. Few chefs think of doing this but it really helps the rub to bind together. For example, if you are using coarse ground black pepper, choose coarse ground ingredients throughout. This may not be possible if you are just using tubs of pre-ground ingredients but it’s something to think about if you are trying to create a great rub. 

Dry Rub Secret #2. Grind Your Ingredients Fresh

Most chefs simply grab the spice tubs and get mixing. That’s fine but there is a definite difference between ingredients that have been sitting around in jars and ones that have been freshly ground. A good example is black pepper. You can buy pre-ground pepper from any store but freshly ground black pepper tastes so much nicer. Some companies such as Schwartz sell little grinders containing peppercorns and other ingredients that you grind yourself. These taste much nicer and you’ll taste the difference in the finished rub. 

Conclusion

Whether you are barbecuing for fun or hiring a serious grill from you local BBQ catering company, these three dry rubs are sure to go down a storm. Don’t forget our secret tips of keeping the grind size the same and grinding fresh. Have fun and happy grilling!