Barbecue Dry Rub
Recipe: #8214
February 23, 2013
Categories: One-Pot Meal, Game/Sports Day, July 4th, Grilling (Outdoor), Smoker, Gluten-Free, No Eggs, Non-Dairy, Spices, more
"A dry rub is like a dry marinade. It both seasons the meat, and as it sits with the rub on it before cooking the seasonings penetrate the same way a marinade would. Most marinades don't tenderize, and neither does this rub. But it does make a fine base for topping with bbq sauce, or just on its own cooked into the meat, sans sauce. If you do want to tenderize, I recommend a meat tenderizer with papain in it."
Original is 1-2 serving
Ingredients
Nutritional
- Serving Size: 1 (79 g)
- Calories 250.3
- Total Fat - 8 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 336.5 mg
- Total Carbohydrate - 49.4 g
- Dietary Fiber - 15.2 g
- Sugars - 28.4 g
- Protein - 7.3 g
- Calcium - 185.1 mg
- Iron - 9.1 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
Step 2
Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
Step 3
Store in an airtight container.
Step 4
To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
Step 5
Can rub in and leave refrigerated, in plastic wrap, plastic bags or other airtight container for up to 24 hours in advance. Bring meat to room temperature before cooking.
Tips
No special items needed.
4 Reviews
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