Dry Rubs

RUBS

A dry rub is a blend of herbs, spices, salts, and sugars that you rub into your meat before you cook it.  The rub penetrates and seals the juices in the meat.  When applying dry rub, coat the meat evenly and wrap in plastic wrap.  Allow to sit in the refrigerator overnight.  If your rub contains a lot of sugar, you will want to cook at lower temperatures to prevent burning- a good candidate for an indirect cook.

CYM

Learn about the "Cheap Yellow Mustard" method here

Jody's "Lord of the Wings" Rub

1 cup Cane Sugar
1/4 cup Seasoned Salt
1/4 cup Garlic Salt
1/4 cup Onion Salt
1/4 cup Celery Salt
1/2 cup Paprika
3 Tbsp Chili Powder
 2 Tbsp Black Pepper
1 Tbsp Lemon Pepper
2 tsp Ground Sage
1 tsp Dry Mustard
1 Tbsp+  Cayenne Pepper

You can sift to blend well.   This is a great all purpose dry rub.
Store leftover in airtight container.  Try it on pork, beef, or yardbird!
Use this as a blueprint and make substitutions and additions...

Pork Dry Rub

1/2 cup salt
4 tsp ground red pepper
1 TBS ground black pepper
2 tsp garlic powder
1/2 tsp celery salt
1 TBS nutmeg
1 TBS allspice
1 TBS ground cloves
1 TBS onion powder

Combine and rub on before putting meat on the pit.
Great on shoulders and ribs.

Brisket Rub

3/4 cup sugar
3/4 cup salt
1/2 cup chili powder
1/4 cup garlic powder
1/2 cup black pepper

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