Need a dry rub recipe just right for your next barbecue? Try one of these. For larger cuts of meat double the recipe. Once prepared these rubs keep for few weeks. Store in a airtight container in a dry and cool place.
Choose the right dry rub and you will be amazed at the flavor it imparts to your food. Many pit masters skip the barbecue sauce in favor of the wonderful taste of spiced meat alone.
Dry Rub Basics
A Dry Rub is a powdery mixture of spices you work thoroughly into meat before smoking or BBQ. Rubs pull the meats juices to the surface where they marry with the spices. So the meat gets marinated in it’s own juices!
A good Dry Rub seasons and can tenderize your food. Dry rubs work best when rubbed onto the meat then allowed to sit overnight in the refrigerator. Plastic wrap works great to seal in the flavor and keep the air from getting to the meat.
However, if you are pressed for time you can cook the food without letting it sit overnight. Just don’t expect it to be as tasty.
The Dry Rub Recipes:
Brisket Dry Rub – The name says it all. Next time you smoke or Q a brisket try this one.
All Purpose Dry Rub – Good on just about any type of meat. Make up a batch and save plenty.
Turkey Rub – Gonna smoke a turkey. You need some good seasonings. Try this one.
Best Damn Dry Rub – Hands down my favorite. You will keep em coming back with this one.
Tex Mex Dry Rub Recipe.- A dry rub fit for a Texan, big and bold taste.
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