Beef dry rub recipe is a simple, knock-’em-dead rub for any of your favorite beef smoker recipes.
You can store these rub’s in an air-tight container, in the refrigerator or freezer, for several months.
Beef Magic Dust
Mix together thoroughly the following:
- 1 Tsp Chile Powder
- 1 Tsp Cumin Powder
- 1 Tsp Black Pepper (fresh ground)
- 1 Tbsp Granulated Garlic
- 1 Tbsp Turbinado Sugar (often called “Sugar-in-the-Raw”)
- 1 Tbsp Kosher Salt (course salt)
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Pork Rub Recipe
Mix together thoroughly the following:
- 2 Tblsp Lemon Pepper
- 2 Tblsp Mrs. Dash Steak Grilling Blend (or Original Blend)
- 1 Tblsp Salt (preferably Kosher!)
- 1 Tsp Onion Powder
- 1 Tsp Granulated Garlic
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Chicken Rub Recipe
NOTE: This recipe works with any barbecue method.
Mix the following thoroughly:
- 1/4 cup Turninado sugar (or light Muscavado, for our British cousins)
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 2 tablespoons Kosher salt (coarse cooking salt)
- 1/2 tablespoon garlic powder
- 1/2 tablespoon chili powder
- 1/2 tablespoon lemon pepper
- 1 tablespoon sage, dried
- 1/2 teaspoon basil, dried
- 1/2 teaspoon rosemary, dried
- 1/4 teaspoon cayenne pepper (add more if you like it spicy)
Apply liberally to all sides (and in the cavity if you are doing a whole bird),
