A dry rub is a sort of dry marinade, it's applied to the meat 12 - 24 hours in advance of cooking the meat and the meat absorbs the rub's flavors. This is a dry rub recipe I've developed over some 20 years. It's not particularly hot and, unlike many rubs, it doesn't contain any sugar because I also use it for grilled pork and the sugar will burn. Try this on smoked pork butt, pork ribs (smoked or grilled), and grilled chops. (Larger image.)
- 1/4 c paprika
- 2 Tbsp. kosher salt
- 2 Tbsp. onion powder
- 1 Tbsp. cumin
- 1 Tbsp. garlic powder
- 2 tsp. dried thyme
- 2 tsp. rubbed (dried) sage
- 1 tsp. black pepper
- 1 tsp. dried, ground lemon peel
- 1/2 tsp. ground mace
- 1/2 tsp ground chipotle
1. Thoroughly combine all ingredients.
2. To use sprinkle liberally on pork, wrap pork tightly in two layers of plastic wrap and refrigerate overnight.
Note 1: I make up a big batch at the beginning of summer and keep it in a wide-mouth jar with holes poked in the top so I can sprinkle it on the meat. To seal the jar (and prevent exposure to air and moisture) I use a couple of pieces of plastic wrap between the lid and jar.
Note 2: This rub evolved in conjunction with my barbeque sauce. They make a great match.