Ingredients
- Works Well With: Pork, Beef
- Combine all of the ingredients in a bowl.
- 1/2 cup kosher/sea salt or 1/4 cup table salt
- 1/2 cup sugar
- 1/2 cup dried parsley
- 2 tablespoons ground black pepper
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dried oregano
- 1 tablespoon mustard powder
- 1 teaspoon celery salt
- 1 teaspoon cayenne pepper
Preparation
Step 1
Sprinkle heavily on meat and refrigerate 2 to 8 hours or overnight in a resealable food bag or sealed container.
Dry Rub Tips
•Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat.
• BBQ dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used for your next barbecue ribs dry rub recipes or any recipe for meat rubs when you need it.
•Keep a record of the different spices and amounts of each used for any future meat rub recipe.
•When mixing and storing rubs, record the date on the container storing the rub.
•You can freeze meat after applying a rub, just thaw and enjoy at a later time.
•Don't reuse remaining rub after it has been in contact with meat