Barbecue Dry Rub

Barbecue Dry Rub recipe

In theory, I’m a big fan of marinading meat before grilling it. (Real quick…is it marinading or marinating?) I mean, it’s simple, right? You mix together yummy things, you put them in a bag, you add the meat to the bag, you squish it all around and then put it in the fridge for the day. At dinner time you grab the meat out of the bag and pop it on the grill.

In practice, I kind of suck at marinading things. I’m not a very good planner. Or, rather, I plan things, I just forget to follow through.

That’s when I bust out the dry rub. It’s such a simple way to add a ton of flavor to otherwise boring meat. This time I went with a barbecue rub (the same one I use on these slow cooked barbecue beef sandwiches) and I had dinner done in about 20 minutes. Easy peasy chicken squeezy.

This would be good on chicken or pork. You could also try it on steak, but I think people who add barbecue flavor to steak are kinda weird. You don’t want to be weird, do you?

Barbecue Dry Rub recipe

Barbecue Dry Rub

Barbecue Dry Rub recipe

Ingredients

  • 1/4 cup paprika
  • 1/4 cup brown sugar
  • 3 tablespoons garlic powder
  • 3 tablespoons salt
  • 2 tablespoons onion powder
  • 2 tablespoons ground black pepper
  • 1 tablespoon dried parsley
  • 1 tablespoon chipotle powder (optional)

Instructions

  1. Combine everything in a small bowl and stir well. Sprinkle over raw chicken or pork and pat into the meat. You should thoroughly cover the outside of the meat with the rub. Grill meat as you normally would. Store any left over rub (that you haven't touched with your icky raw meat covered fingers) in an airtight container to use at a later date.
http://www.bunsinmyoven.com/2011/06/20/barbecue-dry-rub/
Barbecue Dry Rub recipe

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14 Responses to “Barbecue Dry Rub”

  1. Rachel @ Baked by Rachel June 20, 2011 @ 10:21 am (#
    1
    )

    I’m not mad at you at all for making me hungry. Thankfully it’s lunchtime as I’m reading this! Looks and sounds totally delicious.

    Reply

  2. Blog is the New Black June 20, 2011 @ 11:02 am (#
    2
    )

    This look so tasty!

    Reply

  3. StephenC June 20, 2011 @ 3:07 pm (#
    3
    )

    A lovely rub. By the way, it’s “marinating”, which is done with a marinade. Seems counter-intuitive, doesn’t it?

    Reply

  4. Dishes of Mrs. Fish June 20, 2011 @ 5:27 pm (#
    4
    )

    What a great combination of flavors!

    Reply

  5. valerie June 20, 2011 @ 6:33 pm (#
    5
    )

    Everything looks incredible!!!

    Reply

  6. Rivki Locker (Ordinary Blogger) June 20, 2011 @ 6:55 pm (#
    6
    )

    I love dry rubs. I make a similar one every single weekend – it has thyme in it too, and some cinnamon. Love it on grilled chicken.

    Reply

  7. cindy ensley June 21, 2011 @ 11:10 am (#
    7
    )

    this rub looks great! I love the color it gives! I don’t like too much flavor masking a steak either…if I am going to eat a steak, I want it to taste like steak :)

    Reply

  8. Rachel - A Southern Fairytale June 21, 2011 @ 11:34 am (#
    8
    )

    That’s the good stuff right there chickie ;-)

    You marinate in marinade

    MWAH

    Reply

  9. Sara July 12, 2011 @ 8:47 pm (#
    9
    )

    I made this for dinner tonight and it was DELICIOUS! I blogged about it just now – thanks for the recipe! <3

    Reply

  10. V. Kahler-Anderson, aka HomeRearedChef July 31, 2011 @ 6:06 pm (#
    10
    )

    Well, you’ve got my saliva juices running. LOL! This sounds amazing. Thank you for the recipe!

    ~Virginia

    Reply

  11. dry ice October 20, 2014 @ 11:23 pm (#
    11
    )

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    Reply

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