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Recipe

BBQ DryRub

Enough to season three pounds of meat, this mix of spices is wonderful rubbed on chicken, pork tenderloin, and bone-in turkey breast.

Ingredients

  • 1 tablespoon paprika, or chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon light brown sugar, or dark brown sugar, or molasses, or Palm crystals, or Grade B Maple syrup, or simple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

Method

  1. In airtight container, combine paprika, garlic powder, light brown sugar, onion powder, ground cumin, ground coriander, sea salt, and black pepper.
  2. Rub all over exterior of meat; if cooking whole chicken rub inside bird and between skin and meat.
  3. Place meat into deep baking dish; place in preheated 375°F oven; roast until meat is cooked to desired doneness, usually about 45 minutes per pound.

Place extra spice rub into storage container; store at room temperature in a dark place. Servings: 1/4 cup. Prep Time: 5 minutes.

Be careful not to contaminate spice rub while seasoning meat – pour half of the mix into a bowl and dip hands into that to coat meat – any rub you plan to save cannot be exposed to raw meat.