No sugar dry rub for BBQ and more

bbq
pork
smoked

(Eric - The patient needs to be patient!) #1

Hopefully, someone will like this. I started using this originally for smoking meat (BBQ, low and slow) but today I use it on almost any meat and fish: baked, grilled and seared.

It is a great place to start for wings and fish is great baked and seared.

½ cup Onion Powder
½ cup Garlic Powder
¼ cup Kosher Salt (after grinding fine)
½ cup Ground Tellicherry Peppercorns
1 cup Dark Chili Powder
1 cup Paprika

I usually make 2 batches and then vacuum seal it in bags to keep it dry.

This smoked salmon (warm smoked) was seasoned with this dry rub & garlic.


(Hoby Bradfield) #2

I rarely use sugar in rubs anymore… lately it’s been salt and course ground pepper… and that is all… yours looks like a nice rub!


(Eric - The patient needs to be patient!) #3

I should have mentioned that beef is usually salt and pepper. We do add some dark chili powder to burgers once and awhile.


(Mike W.) #4

I use something similar but add ground Rosemary and ground ginger. Gives a “little something” that most people enjoy but can’t pick out.