Barbecue Dry Rub
Created by Sue on February 23, 2013
- Servings: 1-2
- Prep Time: 10m
- Cook Time: 0m
- Recipe #8214
Ingredients
- 1 tablespoon peppercorns (black)
- 1 tablespoon coriander seed
- 1/2 teaspoon cloves (whole)
- 1 teaspoon mustard seeds
- 2 tablespoons paprika (sweet)
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon mustard, dry
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
How to Make
-
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.
Nutritional Facts
- 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