Tasty and simple dry rub you can make yourself to use on meats for your bbq or smoker.
Sometimes I like using dry rubs on my meats for barbecue. I admit I don’t use them all the time, as I won’t do this when I brine meats, and some things, like burgers, I mix my seasonings straight into the ground meat. Of course, you can always just *buy* some overpriced, *who knows how long this has been here* dry rub at the market. And most of those contain sugar, which while a nice component for rubs, is not necessary, and those of us who are diabetics are really trying to teetotal that. But this puts together fast and with ingredients most cooks have on hand already, so there is no need to keep a sizable quantity in the spice cabinet, and this can be made up fresh every time, with just a couple minutes of your time. Had you been making the rub instead of reading my post, you would have already been done!
The Oak Bourbon Barrel paprika is a specialty paprika which we buy from a local spice trader. You can use any type of smoked paprika you prefer.
- 1 1/2 tablespoons Oak Bourbon Barrel Smoked PAPRIKA
- 1 teaspoon GARLIC powder
- 1 teaspoon ONION powder
- 1/2 teaspoon sea SALT
- 1/2 teaspoon coarse ground BLACK PEPPER
- 1/4 teaspoon ground CUMIN
- 1/4 teaspoon ground MUSTARD
- 1/2 teaspoon THYME leaves
- 1/4 teaspoon ground CAYENNE PEPPER
Stir mixture together and store in a sealed container in a cool dry place until needed.
To use, liberally rub spices all over meats to be barbecued. Then wrap meats in plastic wrap and refrigerate, giving the spices time to permeate the meat, usually several hours or overnight for red meats or bone-in poultry, and up to an hour or so for things like shrimp or boneless chicken breast.
Allow meat to warm to room temperature before grilling (and please remove the plastic or it might give an off flavor- Ha!)