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a Simple No-Fail BBQ Dry Rub

The winner of the “400 Calories Or Less with Our Best Bites” cookbook giveaway was posted.  Check out the giveaway post to see if it was you! :)

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This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley

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Hey guys…it’s Robin, and I have something so simple to share today.  It’s a really quick way to take your meats from blah — to Full-Of-Flavor!

 

I graduated college in food science, so we constantly talked about food.  One of my professors was a “meat guy” and developed a recipe for his meats that had the perfect balance of really simple ingredients…but always turned out so delicious!  He shared it with us all those years ago and I find myself using it all the time.  It really is a No-Fail combination of flavors! Yum.

 

 

 

The nice thing about this rub is that you can use it as a rub for meats out on the grill OR use it on your meats that you roast right in the oven.  Both ways are just as flavorful.  Yum!

 

 

 

Whatever you use it on, it’s always delicious.  And can be whipped up in seconds, from ingredients you probably already have on hand.

 

 

Okay, enough drooling….it’s time to get mixing.

 

Shopping List:

  • 3 lbs of pork, beef roast, country ribs, etc  (whatever you love most)
  • 1 Tbsp Salt
  • ¼ cup brown sugar
  • ½ Tbsp Chili Powder
  • ½ Tbsp Black Pepper
  • 1 tsp liquid smoke

 

Gather your ingredients.

 

And yep, this is pretty simple….just combine all the ingredients together.

 

 

You’ll have enough for at least 3lb of meat.

 

 

Then add the rub to whatever meat you prefer.  (These are boneless country ribs below.)

 

Then rub it in the meat really well.  To help the rub absorb, store overnight.  Or rub it on in the morning for dinner that night, so that it has at least 8 hours to absorb.

 

 

If you are roasting in the oven, leave your meat uncovered and bake at 375 degrees. A 3 lb roast will take about an hour in the oven.

 

If you are going to grill your meat, you will need to rinse most of the rub off the meat in the sink.  Otherwise, the sugar in the dry rub will cause it to burn very easily.  Don’t worry about losing all the flavor, it is all absorbed beneath the surface.  (Another reason it’s important to let your meat sit in the rub for at least 8 hours.)

 

Grill your meat (whatever you have chosen to use), just like normal.

 

Now, go on and enjoy!  Mmmmmm…

-Robin

 

 

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Barbeque Dry Rub – Recipe Card

enough for 3 lbs of meat

  • 3 lbs of your favorite meat
  • 1 Tbsp Salt
  • ¼ cup brown sugar
  • ½ Tbsp Chili Powder
  • ½ Tbsp Black Pepper
  • 1 tsp liquid smoke

 

Mix all ingredients together.  Rub this on your meat and store for 8 hours or overnight.  If you are going to grill it, make sure to rinse the rub off so that the meat doesn’t burn from the sugar content.  Cook your meat until done.  Enjoy.

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A simple no-fail bbq dry rub
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Comments

  1. Rachel says:

    Yum! This looks great! Can’t wait to give it a go! :)

  2. Caitie says:

    This looks GREAT! Just what I’ve been looking for lately! I’m going to try this on a venison roast this weekend. Quick question though, is it possible to rub it on too early? If I prep my meat today and don’t cook it for a couple days will it get too salty?
    Thanks for a the great recipes, you always make my mouth water! :)

    1. Robin says:

      I think it will work. It had happened to me where I had the rub on longer than expected (I actually put it in the freezer because plans changed and couldn’t cook it yet). I pulled that meat and added more since I had a bigger crowd to feed. It turns out the longer time sitting on the meat had compacted the muscle fibers more tightly than the meat that had the regular rub time. It was still great, just slightly different texture.

  3. Robin says:

    Sounds just like the rub we use on our ribs. Delicious! I rub fresh squeezed lime in the ribs before the tub and they turn out really tender (can not taste the lime after cooking). Thanks for sharing your yummy recipes!

    1. Robin says:

      ooh lime…..you just can’t go wrong with lime. I want to try that!

  4. Harushi says:

    Do you recommend this run for a slow-cooker?

    1. Robin says:

      Ya know, I haven’t used it in the slow cooker. It might be something fun to try. I say be adventurous and try it and see how it turns out.

  5. Jeannie says:

    Do you recommend this for chicken breasts, too?

    1. Robin says:

      Hmmmm I have never tried, but smoked chicken sounds delicious, too!

  6. Veronika says:

    Looks amazing!!! But what is Liquid smoke? And what can you use instead?! (Since I live in Hungary…)

    1. Robin says:

      Liquid smoke is made by producing smoke from burning wood and is then captured in water. It can be modified to capture the flavor of the different types of wood. If you can’t find the liquid smoke, you may be able to find Spanish smoke paprika. That might be something to use instead. Good luck!

    2. Anonymous says:

      Thanks for the substitute, I’ll keep an eye out for it!

  7. Heather says:

    Looks amazing, and simple!

  8. Stacey says:

    Oh, this looks delicious!! BTW, if you live in Juneau, you have to have met my sister-in-law by now…Sarah Bailey.

    1. Robin says:

      I should know her. I stalked her in stake directory and is in the other ward. Looks like she is in primary. I am in primary so our path must have crossed, if not, will very shortly. I’ll keep an eye out for her!

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Hi, I'm Ashley

Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!

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