Here’s my absolute favorite dry rub recipe. It works best on beef chicken and pork. Try it on some meat you have planned for slow cooking. The thumbnail is some boneless rib eye I smoked a couple years ago. Works best as a marinade (12-24 hours in the fridge before smoking) but can be thrown on right before grilling. I like to use this at the table as a shake on seasoning too. Basically, you can’t go wrong with this stuff.
BBQ Dry Rub
- 1/2 cup Smoked Paprika
- 1/4 cup Kosher Salt, finely ground
- 1/4 cup Sugar
- 2 tbsp Mustard Powder
- 1/4 cup Chili Powder Mix (3 different chilies)
- 1/4 cup Ground Cumin
- 2 tbsp Finely Ground Black Pepper
- 1/4 cup Garlic Powder
- 2 tbsp Cayenne Pepper
