award winning bbq dry rub recipe

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The Best award winning bbq dry rub recipe

I’m so excited to share my award-winning BBQ dry rub recipe with you all. This recipe has been a game-changer for my family and me, and I just know it will be for yours too.

I’ve been perfecting this recipe for years, and it’s become a staple in our household. The combination of spices and herbs is just right, and the flavor is out of this world.

My kids love helping me mix up the dry rub, and they always get so excited when we’re having a BBQ or grill night. We’ve even started using it on chicken breasts and thighs, and it’s amazing how well it pairs with the natural flavor of the meat.

I’ve experimented with different types of wood chips and chunks to add that extra smoky flavor, but this recipe remains my favorite. It’s perfect for any occasion, whether you’re hosting a big gathering or just want a quick weeknight meal.

And the best part? It’s incredibly easy to make and customize to your taste preferences.

4.8 from 1052 votes

This versatile BBQ dry rub recipe is perfect for enhancing the flavor of meats. It’s a blend of sweet, smoky, and spicy notes that will make your BBQ stand out.

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Prep Time10 mins

Cook Time15 mins

Resting Time0 mins

Total Time10 mins

Servings: 16Cuisine: InternationalCalories: 35 kcal

🥘Ingredients

Ingredients

1/4 cup paprika

2 tbsp dark brown sugar

2 tbsp kosher salt

1 tbsp black pepper

1 tbsp chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp ground cumin

1 tsp cayenne pepper

1 tsp smoked paprika

👨‍🍳Directions

1In a mixing bowl, combine paprika, dark brown sugar, kosher salt, black pepper, chili powder, garlic powder, onion powder, ground cumin, cayenne pepper, and smoked paprika.

2Mix well until all ingredients are thoroughly combined and there are no lumps.

3The rub should have a uniform color and consistency.

4Taste the rub to ensure the flavors are well balanced.

5If needed, adjust the seasonings to your preference.

6Add more sugar for sweetness, more salt for a stronger flavor, or more cayenne for extra heat.

7Be cautious when adding cayenne, as a little goes a long way.

8Store the dry rub in an air-tight container.

9Keep it in a cool, dry place away from direct sunlight.

10The rub will keep for up to 6 months.

11For best results, use within 3 months.

12The rub should maintain its vibrant color and strong aroma throughout its shelf life.

🔧Equipment

Mixing bowl

Measuring spoons

Air-tight container

📊Nutrition Facts (per serving)

🔥Calories: 35 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1000mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 1g

📝Notes

Tips: For a spicier rub, increase the amount of cayenne pepper. For a smokier flavor, add more smoked paprika. This rub is great for grilling, smoking, or baking meats. Apply the rub to your meat of choice and let it sit for at least 30 minutes before cooking for the best flavor.

Watch Video Of How Award Winning BBQ Dry Rub Recipe Works

This award-winning BBQ dry rub recipe has become a staple in our household, and I know it will be for yours too! It’s perfect for any occasion – whether you’re hosting a big gathering or just want a quick weeknight meal.

One of my favorite things about this recipe is how easy it is to customize to your taste preferences. Simply adjust the amount of spices to suit your taste buds, and don’t be afraid to experiment with different types of wood chips or chunks for that extra depth of flavor.

❓ Frequently Asked Questions About Award Winning BBQ Dry Rub

Q: What type of wood chips or chunks should I use for this recipe?

I prefer to use hickory or applewood for their rich, smoky flavors. You can also experiment with other types like mesquite or cherry to find your favorite. Make sure to soak the wood chips or chunks in water for at least 30 minutes before adding them to the grill for that extra depth of flavor.

Q: Can I adjust the amount of spices to suit my taste preferences?

Of course! This recipe is all about experimentation and making it your own. If you prefer a milder flavor, start by reducing the amount of cayenne pepper or omitting it altogether. If you like a bit more heat, add more cayenne pepper in increments until you reach your desired level.

Q: How do I store leftover dry rub?

Simply store the leftover dry rub in an airtight container at room temperature for up to 2 weeks. You can also freeze it for up to 6 months if you prefer to make large batches. When you’re ready to use it again, just thaw it overnight in the refrigerator or at room temperature.

Q: Can I use this dry rub on other types of meat?

This dry rub is incredibly versatile and works well on beef, pork, lamb, chicken, turkey – really any type of meat you like! Just adjust the cooking time based on the type of meat and its thickness.

Q: What’s the best way to reheat leftover BBQ?

Reheating leftover BBQ is as simple as warming it up in a pan over low heat or using a slow cooker. You can also reheat it in the oven at 275°F (135°C) for about 30 minutes, or until warmed through.

award winning bbq dry rub recipe

The Best award winning bbq dry rub recipe