Hey all! I am bringing this one out of the archives for all of your delicious barbecues this summer! I’m telling you…one bite of grilled meat with this stuff rubbed on will have you hooked for life! You’ll be a lifer! Oh and psst…It’s a great Father’s Day present! Here’s the post with some updated pictures. YUM!
I recently put gift baskets together with a Barbecue theme. I included the S’mores Marshmallow Pops from a previous post, and two dry rubs! This is the Smoky Sweet Rub Recipe that I used. Let me tell you, it’s so nice to have a rub on hand to just throw on some drumsticks, and know they will have INSTANT great flavor! Yep, no waiting necessary. How cool is that?! Here’s the recipe:
You’ll Need: (This makes 1 cup and fills up about 1/2 pint)
1/4 cup of Sea Salt – Course is the best, but either fine or coarse will do. Do not use regular table salt. The result is just too salty *Kosher salt is a good substitute
1/4 cup of firmly packed brown sugar – I used light
2 Tbsp. plus 2 tsp. of Spanish Paprika which has a natural smoked flavor, or Smoked Paprika (depending on how smoky you like it, and what is available at your local market)
2 Tbsp. granulated sugar
2 tsp. garlic powder
2 tsp. ground black pepper
1 tsp. dry mustard
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. minced dried onion flakes
Now:
All you have to do is mix the above ingredients together!
Store in an air tight container
Rub on Chicken, Steak, Ribs, or Pork
Grill, and enjoy!
*Note – you can double, triple, or quadruple this recipe! “The more thebetter” is what I say.
Sorry for the confusion. I used onion flakes. Thank you for asking. I’m sure I’ve confused others, as well. I’ll go edit the recipe to make it more clear. I am almost out of my batch. 🙁 Drumsticks just won’t be the same without it! I need to get myself into the kitchen to make some more.
Anthony February 29, 2016Reply
Awesome, love your recipe but unfortunately I am mustard allergy. Can I replace mustard with other ingredient ? I am so happy if you could answer my question.
Melissa February 29, 2016Reply
Hi Anthony. You can leave the mustard out, altogether. Ground mustard is one of my favorite spices to add to any grilled meat dish. It’s in my top 3. It adds a little depth to the flavor, holds in moisture, and packs a little spicy heat. But, with so many other spices coming together for this blend, I don’t think you’ll miss out on flavor…at all! I really encourage you to make this, even without the mustard, and make a double batch. You’ll be so happy when all you have to do is rub this blend on your meat and instantly grill. It’s such a great time saver, and it gets compliments time and time again. If you really want to find a substitute for the mustard, then take a look at this link…I think the Turmeric powder would be your best bet. Here’s the link to ground mustard substitutions
Jena June 16, 2016Reply
I say more Garlic! 😉 hahahaha
Melissa June 17, 2016Reply
I would never argue with that idea. You can never have enough garlic, right?! 🙂
Jena June 16, 2016Reply
Hi, I do not have Course or fine salt..can I use kosher salt? that is the closest to course salt that I have.
Melissa June 17, 2016Reply
Yes, Kosher salt would be fantastic!
Carol March 19, 2018Reply
I’m thrilled to find a rub recipe that doesn’t have cayenne pepper, chili spice and is still tasty! Plus it’s wonderful on all meats and fowl! ! Thank you. My poor sensitive gut thanks you too! Sign me: canttaketheheat!
Robert August 30, 2019Reply
How long do you leave your rub on before cooking
Melissa August 30, 2019Reply
There’s literally no wait time. Just rub the seasoning onto the meat and grill. The flavor is immediate. If you’d like to give the seasoning more time to flavor the meat, 30 minutes should be enough time.
So, use rubs for low-heat barbecuing and smoking, not grilling. For high-heat grilling, stick to a simple seasoning of Kosher salt and freshly ground black pepper.
Things like hotdogs, burgers, and of course, S'mores are the best way to get them involved in some open-fire grilling. For the younger ones, think of dishes that they can customize or make their own. A great idea is to have a 'topping station' for flatbread pizzas where they can add their own ingredients.
Sugar is a common but optional addition, particularly if you want to cut the salt flavor. Be careful not to add too much sugar (no more than 20% of the total rub mix), or it will caramelize when cooking.
Make sure to give the guests something to do besides mingling and sipping on drinks, while you grill everything up. Lawn games like cornhole are a great go-to. If you need a set, let us shamelessly point you to some gorgeous designs we developed with game company Slick Woody's.
A steak rub is like a seasoning, but with larger pieces of dried herbs and spices. A rub is a great way to add flavor and surface texture to steaks and the best way to make a flavorful crust on smoked brisket or pork. Rubs are usually coarser than seasonings and are applied much more liberally.
A homemade dry rub mixture should be stored in an airtight container away from heat and light. It should remain fresh and flavorful for up to six months if stored properly.
As a fatty cut, ribs take well to spice rubs, but we love our ribs with some sticky barbecue sauce too. Just apply the rub as you normally would before cooking, and then brush the glaze on in the last 5 minutes on the grill to achieve the perfect crusty, gooey ribs.
Homemade spice rub is much more cost efficient than buying it pre-made. Using fresh spices increases the quality of the rub compared to buying pre-made commercial blends.
That's up to you: The longer you allow it to sink in, the deeper the flavor will be. Allow the BBQ rub to rest on the food 15 minutes to 2 hours (and up to several hours if you've got time) before tossing the meat on the grill or in the smoker.
Utilizing a hot cooking surface will sear the dry rub into the meat quickly. Doing this will cause the rub to darken quickly and may burn it slightly. To stop the rub from burning completely, move the meat to a lower temperature to complete the grilling once the outside looks thoroughly seared.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
