Dry rubs are a way to add different flavors to any barbeque meal. Jen and I use them for a variety of purposes, including giving meat and veggies a kick! A dry rub combines with the juices that are drawn from the meat and essentially acts like a dry marinade.
I personally like rubs in most situations over marinades. Both a marinade and a rub are used to act as a flavoring agent. I like how a rub imparts a more concentrated flavor and kind of forms a spice crust on the meat, as neither a rub nor a marinade tend to penetrate the meats surface significantly.
Dry rubs usually work better for bigger or fattier meats such as brisket, skin on chicken etc; though rubs are delicious on all cuts of meat. Another idea is to use both a marinade and a rub on meats: try marinating the meat or using a brine and then use a dry rub when you are grilling.
I have found that most dry rubs contain some common key ingredients (and usually the amounts are similar to what I have listed). Then I compiled a list of other common ingredients and typical amounts used so that you could mix and match to make your own unique rub!
Dry Rub Staple Ingredients:
Coarse Salt – 3 tablespoons
Coarse Black Pepper – 3 tablespoons
Paprika – 4 tablespoons
Brown Sugar – 3 tablespoons
Other Optional Dry Rub Ingredients:
Garlic Powder – 1 tablespoon
Cayenne Pepper – 1 teaspoon up to 1 tablespoon, depending on the heat you want
Mustard Powder – 1 to 2 teaspoons
Dried Thyme – 1 tablespoon
Chili Powder – 2 tablespoons
Celery Seed – 1 to 2 teaspoons
Ground Cumin – up to 2 teaspoons
Onion Powder – 1 tablespoon
Dried Oregano – 1 to 2 tablespoons
Onion Flakes – 1 tablespoon
Dried Basil – 1 teaspoon up to 1 tablespoon
Dried Sage – 1 tablespoon
Dried Rosemary – 1 tablespoon
It is fun experimenting with different flavors. Try any other herbs and spices and different amounts to give your barbecue a blast of flavor.
