The Ultimate Dry Rub
(from Lisalouisville’s recipe box)
This is a great Dry Rub for ribs, for chicken, brisket, chicken wings, and more. Use this dry rub on any meat that you’re grilling, smoking, or cooking in the oven.
Categories: Misc
Ingredients
- 4 tbsp dark brown sugar
- 4 tbsp smoked paprika can substitute regular paprika
- 2 tbsp coarse salt
- 1 tbsp ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp ground coriander or cumin
- 1 tsp cayenne pepper
Directions
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Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
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Dry rub can be used right away or stored for up to 6 months.
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To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
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To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.
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(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)