Dry Rub for Chicken, Ribs or Brisket
Here is a chance to exercise your creativity. Dry rubs can be varied endlessly. And it's fun. You will feel a little like a scientist in a laboratory. If you're feeling creative, begin by using teaspoonfuls, rather than the tablespoonfuls called for in our dry rub recipe. Once you come up with your perfect formula (write it down so you don't forget what and how much you have used), you can make a large batch using the same proportions. But if this is your first experience with making a dry rub, you can't go far wrong by using this recipe just as it is written.
- Thoroughly combine all ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.
Ready in: 4 Hrs