Everyone Needs a Good Dry Rubfeatured

I never understood the importance of a good dry rub until I started seriously researching and reading up about proper barbecue. Of course I knew the importance of salt and pepper, but a dry rub takes a simple protein to another level of flavor with so little time or effort.

This recipe is based on one that I found in the Wicked Good Barbecue cookbook, by Andy Husbands and Chris Hart. I have used it many, many times and it never fails. I have tweaked a couple of the ingredients to make it closer to my family’s taste buds but I tried my best to keep it true to what the authors had created. I guess that since they are the award-winning barbecue team, I probably shouldn’t mess too much with their skills! I really love that it packs a lot of flavor without being overly spicy. Another great thing about this rub is that it doesn’t contain 100 different items, or any commercially processed foods. Try it as it is or adjust it to your own tastes but try to keep the basic recipe the same cause it truly will not fail!

It really is as simple as just dumping all of the ingredients into your trusty blender and processing it until it becomes a very fine powder. This will ensure that each bite has a bit of all of the spices, rather than being overpowered by one or the other.

I keep a large jar of this in my freezer at all times. It will easily last a couple of months in the freezer, but my jar is always empty long before then. I use it on pork and chicken – either for the grill, the oven or even stove top use.

If you have any trouble finding some of these spices at your local grocery store, try Penzeys Spices for some of the more unique ones. They are my go to spice provider because they have consistently good products at reasonable prices. I also like that they offer low or no sodium options and will ship nationwide. 

Hope you grow to love this rub as much as I do. Enjoy!