February 10

Best Damn Dry Rub Recipe Great on Everything


My Best Damn Dry Rub Recipe is inspired by pit master John Willingham. You will love this on beef, pork, poultry, fish, and lamb. It also makes a great deep-fry breading.

This one takes a little more work because it needs to be prepared on the oven, but it’s well worth it. Make sure and give it a try. You will need a double boiler and food thermometer for this recipe.


 ¼ Cup  Light Brown Sugar
 2¾ Tbs  Coarse Salt
 2¾ Tbs  Fresh Ground Pepper
 2½ Tbs  Chili Powder (Mild)
 2½ Tbs  Ground Cumin
 2½ Tbs  Paprika
 1    Tsp  Garlic Powder
 1    Tsp  Lemon Pepper          
 1¼  Tsp  Rosemary          

Use a double boiler. In the bottom half fill with water as recommended by manufacturer. In the top half combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes until the sugar begins to melt. Once the mixture begins to melt remove from the heat and cool to 100 Deg F.

Then pass the mixture through a sifter. It’s ready to use. You can also store the mixture in a cool, dry, dark place for several months.    

Return to  Dry Rub Recipes… Dont need to get wet to have fun!

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