Best 2 Basic Barbecue Rub Recipes

Creating a delectable barbecue dish requires the perfect balance of flavors, and the key to unlocking this harmonious blend lies in the masterful application of a flavorful rub. Whether you prefer a zesty kick, a smoky caress, or a sweet and savory embrace, crafting the ideal barbecue rub is an art form that elevates your culinary creations to new heights. Embark on a tantalizing journey of exploration as we unveil the secrets behind the ultimate barbecue rub, transforming your grilled delights into unforgettable masterpieces.

Let's cook with our recipes!

BASIC BARBECUE RUB

Basic Barbecue Rub image

Provided by Myron Mixon

Categories Mustard

Yield makes 3 cups

Number Of Ingredients 8

Ingredients

1 cup (packed) light brown sugar
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper

Steps:

In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.

BASIC AMERICAN BARBECUE RUB

Basic American Barbecue Rub image

This is an adopted recipe from Mean Chef. I plan on making this very soon, it sounds great! Mean Chefs words are: Use it on ribs, pork shoulders, chickens - anything you want to taste like American barbecue

Provided by sheriboren

Categories < 15 Mins

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory smoke salt or 1 tablespoon more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Steps:

Combine all ingredients in a mixing bowl and stir to mix.
(Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lumps of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.
Use 2 to 3 teaspoons per pound of meat.
A 4-pound chicken will take 1 1/2 to 2 tablespoons.
To make a spicier rub, substitute hot paprika for some or all of the sweet paprika.

Nutrition Facts : Calories 394.3, Fat 5.7, SaturatedFat 0.9, Sodium 20979.8, Carbohydrate 92.3, Fiber 17.4, Sugar 59.2, Protein 8.6

Tips:

Choose the Right Rub: Select a rub that complements the type of meat you're cooking. For example, beef pairs well with bold rubs containing spices like chili powder and cumin, while pork and chicken go well with sweeter rubs featuring brown sugar and paprika.
Apply Rub Generously: Don't be shy with the rub. Apply it liberally to ensure the meat is evenly coated and flavorful throughout.
Let the Rub Sit: Allow the rub to sit on the meat for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
Cook at the Right Temperature: Follow the recommended cooking temperature and time for the specific cut of meat to ensure it's cooked properly and remains juicy.
Monitor the Meat: Keep an eye on the meat while it's cooking to prevent overcooking. Use a meat thermometer to check the internal temperature and ensure it reaches the desired doneness.

Conclusion:

Experimenting with different barbecue rubs is a great way to add variety and flavor to your grilled dishes. Whether you prefer bold, spicy rubs or sweet and tangy ones, there's a rub out there to suit your taste. Remember to choose a rub that complements the type of meat you're cooking, apply it generously, let it sit for a while, cook the meat at the right temperature, and monitor it closely to achieve perfectly cooked, flavorful barbecue.