What Is a BBQ Rub?
Dry rubs tend to create a crispier crust when cooking meats quickly at high temperatures.
Dry BBQ Rubs
Just like it sounds, dry rubs contain only nonliquid ingredients.
Credit:Carson Downing
For the best results, a rub needs time to work its flavor magic.
But the longer you allow it to sink in, the deeper the flavor will be.
The resulting texture is similar to a paste.
Credit:Carson Downing
A teaspoon of dry mustard goes a long way in this onion and chili powder-based blend.
Essential BBQ Rub
The seeds take center stage in this Texas BBQ rub.
come together to create the complex flavors in this BBQ rub recipe.
Warm spices, brown and turbinado sugars, and dried oregano round out the mix.
Then, mop it with a vinegar-based BBQ sauce as it smokes.
Ideal forgrilled chickenor a big brisket.
Leftovers of this paprika, cumin, and chili powder blend last for up to 6 months.
Korean BBQ Rub
Korean barbecue and fried chicken joints are popping up everywhere.
Smokehouse Rub
Our secret to infusing extra smoke into this rub is hickory-smoked powder.
The aroma alone that comes with rubbing it onto steak will have your mouth watering.
Search for it online or in grilling shops.
Or substitute 1 teaspoon hickory smoked salt and omit salting the protein.
Then,spread it over a whole chickenor use it to season meats slow-cooked in a tagine.
Spicy Southwestern Rub
Not quite sure if your dining companions can take the heat?
This homemade BBQ rub recipe features mainly warm and smoky spices, including cumin and paprika.
The mashup has the signature buttermilk tang of the classic dressing with a hit of mushroom umami.
Wet rubs will generally keep for a few weeks when refrigerated.
For the longest shelf life and best results, use recently purchased dried herbs and spices.
Most lose their flavor after the bottle has been open within 9 months to a year.
You’ll need enough rub to coat your protein evenly.
If you’re short on time, try massaging the rub into the meat to help it absorb faster.
Sweet paprika is mildly sweet while hot paprika has a spicier kick.
Smoked paprika is dried over wood fires for an earthy, smoky taste.
