Barbecue, an American favorite, especially if you’re from the South! Whether you are grilling, smoking, roasting, or whatever…you likely don’t do any of it without prepping the meat in some way. There are a few different options and many variations of each. A favorite is a good dry rub and I’m going to share the homemade BBQ dry rub our family likes to use!
Prepping The Meat
So there are several methods of preparing meat before barbecuing it: simply sprinkling seasoning on it, a dry rub, marinade or injection. Some methods work better with certain types of meat than others.
A BBQ dry rub works well with the majority of meats…
- Cornish Hens
- Pork (chops, roasts, loins)
- Beef Roasts
Homemade BBQ Dry Rub Recipe
- ½ c. Black Pepper
- 2 t. Cayenne (Red Pepper)
- ½ c. Chili Powder
- 1 T. Dry Mustard
- ½ c. Sugar
- ¼ c. Salt
- Regular or Dijon Mustard (optional)
MIX all the ingredients together in a container that can be tightly sealed.
You will want to store it in a dry, dark, cool place (like inside your cabinet). It will keep for about 6 months.
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Using The Homemade BBQ Dry Rub
We recently got a Char-Broil electric smoker/roaster and wanted to try it out by smoking a pork shoulder for pulled pork sandwiches. We slathered the pork shoulder with Dijon mustard to give the rub a little more to cling too. This is totally optional, you can just put the homemade BBQ dry rub straight on the meat if you want.
The Key to BBQ Dry Rubs
MASSAGE the homemade BBQ dry rub into the meat at least 15 minutes prior to cooking it.
If you are grilling the meat, you can leave the rub on for anywhere from 15 minutes to a few hours prior to cooking. If you are smoking the meat, you could leave it on for up to 24 hours before putting it in the smoker.
Remember, the sugar in the BBQ dry rub will cause some caramelization, so it’s best to keep a close eye on it when you’re grilling or using any other method of faster cooking to make sure it doesn’t burn the meat.
Our Finished Pork Shoulder
We smoked our pork shoulder until the internal temperature was 160 degrees (about 4 hours), pulled it out of the smoker, added our favorite BBQ sauce and wrapped it in a couple layers of heavy duty aluminum foil. Then we put the pork shoulder back in the smoker to allow the internal temperature to reach 190 degrees (another couple hours) before shredding it for pulled pork sandwiches.
So if you like BBQ, remember it’s better to prep the meat with some seasoning and BBQ dry rubs are one of the best options. There are several different dry rubs out there and often people find their own mixture of spices/seasoning. We like this one because we always have the ingredients on hand and it works well regardless of the type of meat we’ve tried it on.
Next time you are going to grill-out or smoke-out, give this homemade BBQ dry rub a try and let me know your thoughts!
Until next time,