Barbecue Rub Recipes For Beef, Chicken, Pork, and Ribs

Which Barbecue Dry Rub Do You Prefer?

This assortment of barbecue rub recipes will simplify your task of finding the best barbecue rub to satisfy your taste. Depending on your particular likes and dislikes, I'm sure you'll find either the hot, mustard, savory, spicy, or sweet barbecue dry rub recipe appealing.

The barbecue dry rubs that follow are not only appealing to your taste buds but are also free for immediate download.

These dry rubs are easy to prepare and easy to apply on ribs, chicken, beef, pork, and most other meats.

However, the top two things that are most appealing about these barbecue rub recipes is that:

They're less expensive than commercially bought products and;
You control what goes in your rubs, so there's no unwanted preservatives.

Barbecue Rub Recipes

Mustard Barbecue Dry Rub Recipe

If you're a fan of mustard, then this dry rub recipe works great on pork and chicken. The mustard dry rub recipe that follows calls for very simple ingredients.

7 tablespoons dry mustard
3 tablespoons dried oregano leaves
2 tablespoons chili powder
1 tablespoon fresh ground pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon seasoned meat tenderizer

To prepare dry rub seasoning blend, pour listed ingredients into small bowl. Mix thoroughly to ensure seasonings are well blended. Place mustard dry rub seasoning blend into a sealed plastic bag or airtight container. Just prior to using, shake dry rub well and pour into empty shaker.

Thoroughly and evenly coat chicken or pork with mustard dry rub. Place seasoned meat into refrigerator overnight or no less than an hour or two.

This dry rub recipe makes about 1 cup, which you should easily be able to coat 3 slabs of ribs or two 3 to 4 pound chickens cut into pieces.

Your leftover mustard dry rub should be stored in a cool, dry place for up to six months. Please consider trying some of the other barbecue rub recipes after trying this dry rub.

Savory Barbecue Dry Rub Recipe

Here is a barbecue dry rub recipe that works great for chicken, pork ribs and beef brisket to. This savory dry rub recipe calls for the following ingredients.

4 tablespoons sweet paprika
2 tablespoons salted meat tenderizer
2 tablespoons chili powder
2 tablespoons packed dark brown sugar
1 tablespoon brown sugar
1 tablespoon celery salt
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon ground oregano
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
1 teaspoon dry mustard

Combine listed ingredients in a bowl and mix thoroughly to ensure seasonings are well blended. Rub the savory dry rub mixture into your meat. Place the seasoned beef, chicken or pork into a suitable container with lid or cover with plastic rap. Refrigerate for up to 3 days for brisket and ribs and overnight for chicken.

This dry rub recipe makes about 1 cup, which you should easily be able to coat 1 large beef brisket or 3 slabs of ribs or two 3 to 4 pound chickens cut into pieces.

You can store this leftover dry rub mixture in an sealed container stored in an airtight container for up to six months.

Spicy Barbecue Dry Rub Recipe

This universally appealing barbecue dry rub recipe can be used for most meats that you'll grill on the barbecue including chicken, pork chops, steaks, brisket or ribs. This spicy dry rub recipe calls for the following ingredients.

4 tablespoons crushed dried savory
2 tablespoons dry mustard
7-1/2 teaspoons onion powder
3-3/4 teaspoons freshly ground white pepper
3-3/4 teaspoons ground cumin
1-1/2 teaspoon garlic powder

Blend all of the listed ingredients thoroughly in a small bowl until well mixed. Next rub this spicy dry rub evenly onto your meat.

Place the seasoned meat into a suitable container with lid or cover with plastic rap. Refrigerate for overnight for up to 8 hours but no less than two hours.

This recipe makes almost 1 cup of dry rub, which you should easily be able to coat 6 to 8 pounds chickens or 3 slabs of ribs or several steaks.

Store remaining dry rub in a sealed container for up to six months. And please consider trying some of the other barbecue rub recipes after trying this dry rub.

Must Know Info About Barbecue Rub Recipes

Before preparing and applying the barbecue dry rub from above that best meets your desire, there are several things that you need to know.

Ideally, the dry rub should be applied evenly and coat the entire surface of the meat you're grilling or smoking. For poultry, you'll need to work the dry rub both over and under the skin for the best possible flavor.
To make the dry rub seasoning stick apply the rub to the natural juices of your meat.
For maximum flavor you want to apply your dry rub several hours in advance of grilling or smoking, the night before cooking will work. If you don't have that amount of time an hour or two will suffice. For the best flavored ribs and briskets allow the dry rub to soak into the meat for up to 3 days.
Once your meat is thoroughly and evenly coated it should be placed in an adequate container, covered in plastic and placed in the refrigerator. Butcher paper works the best but I cover with plastic since butcher paper is not available to everyone. This will allow the dry rub seasoning to adequate sink into the meat to seal in and add awesome flavor.
Most cooking experts believe that sugars easily burn and that salt drys out meat and slows down the cooking process. Therefore use moderation when adding sugar and salt to your dry rub creations.

I'm sure you will enjoy these barbecue rub recipes for many years to come. Please try these grilling and barbecue meat recipes after you decide which barbecue rub recipes work best for you.