18
votes
My own dry rub for meats
Sweet Smokey Rub
Ingredients
- 1 Cup Brown Sugar
- 1 Package Onion Soup Mix
- 1/3 Cup Smoked Paprika
Method
Place in the blender and blend on high until all of the onion bits are fully powderized.
Using
Dip your meat in oil then in the dry rub.
As it cooks the sugar melts and creates a nice crispy coating.
Here’s my slightly more complicated recipe. I bet the end result is similar - the onion soup mix would have a lot of this stuff.
1/8 cup salt
1/4 cup coarse ground black pepper
1/4 cup garlic powder
1/4 cup paprika
1/8 cup chili powder
1/8 cup cumin
1 Tbsp red pepper
A bit curious that you use 1/8 cup for some measurements and 2 tbsp for others when they're the same by volume.
That’s how the recipe came to me, but now I will simplify it!
Thanks
This looks similar to what I use. Exact amounts might differ, but that's a solid rub.
I do something very similar to this but I also add some brown sugar and some herbs like thyme and oregano
I follow a similar recipe as well, but I sometimes like to add about a Tbsp of mustard powder. It adds a bit of spiciness and tanginess.
Mine is similar to this, but I add brown sugar and a few additional spices.
Since I buy my core spices in pretty large quantities (8-16oz) at a restaurant supply store and don't want them to go to waste, I make all of my own blends (rubs, taco seasoning, fajita, Cajun, creole, Italian, etc)
What do you use this rub on? I usually just buy premade runs from the store but I find them to be overly expensive and sometimes not all the best.
Rubs like these genius, you can make them in advance in large amounts and they work on any meat. Pork is usually best, but if you’re just doing a Tuesday evening bbq for your core family after work it’s so nice to just grab some deboned chicken thighs and throw some rub on and then bbq.
Be careful with the pre-made ones. Their salt levels usually range from Nevada salt flat-levels to non-existant so it's hard to measure it. This recipe doesn't add any salt so I'm sure the levels are good, but 1/3 cup of smoked paprika per cup of sugar?? Aside from the fact he's using a tin of smoked paprika per cup of sugar (I would at most suggest a tin per whole pig), this is overkill. You would be better off using something to offset the smokiness. You can use Chipotle, liquid smoke, or even just cover the meat to reflect the smoke/use wet wood chips.
Otherwise this is a nice mix. One thing I've been using lately instead of other smoky ingredients is dried bonito flakes (Japanese dries mackerel flakes that impart a moderate smokey flavour). They give off smoke as well as body to a dish kind of like adding fish stock. I would recommend either crumbling the flakes in your hand or throwing some in a blender so you don't get chunks.
I've used it on pork chops, boneless chicken thighs and flank steak.
I love making dry rubs, and I can't have garlic or onion (other than powders) without getting sick as a dog, so about 90% of store bought rubs are out of the question for me.
one thing I've really enjoyed, is I got a few bags of peppers months ago, and I put them in the grill one day when I was smoking some ribs. super low temp, with a great smokey/meaty taste to them.
pulled them out, let them dry and ground them into a powder. great way to get some quick smokey taste on meats if you don't have time to smoke them.