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Wanted: BBQ dry rub recipe

I am looking to for a killer dry rub recipe. This will be produced by the truckload....the rub will be used to fill approx. 200 6 oz. coffee bag-bonbonieres at a cook-out/wedding reception.

I have a "traditional" Southern rib "Magic dust" rub recipe (paprika-heavy, celery salt, garlic powder, oregano, cumin), but am looking for a real winner-something not too intimidating (no vanilla beans or toasted five spice, please....) for the average person to take away, and be able to use in a variety of ways.

Thanks for the Spice-y tips!

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  1. I make a rub that has at its base - Dark Brown Sugar, Kosher Salt, Garlic Powder and Cracked black pepper - and then go from - cayenne for heat, ground white pepper - adds a little more earthiness, Sweet or hot Paprika -

    2 Replies
    1. re: weinstein5

      Thanks for these tips-I'm intrigued by the layering of white pepper, and sweet or hot paprika. What are your proportions? (I'm making, like, 6 oz. times 200..) Relative estimates of each would be useful =)
      Thanks so much!

      1. re: unturtlesoup

        I do it by feel but it is roughly:

        equal parts brown brown sugar and kosher salt - 2-4 tbspns each of Garlic powder and black pepper - 1 tbspn of cayenne or chilli powder, tbspn of white pepper - typically I use sweet paprika about 2 tbspn - if I want a little extra heat I will use equal parts sweet and hot paprika -

    2. The original comment has been removed
      1. 4 Tbsp. Paprika
        2 Tbsp. Seasoned Salt
        2 Tbsp. Thyme
        2 Tbsp. Oregano
        2 Tbsp. Ground Cumin
        2 Tbsp. Chili Powder
        2 Tbsp. Fresh Ground Black Pepper
        2 Tbsp. Garlic Powder
        1 Tbsp. Cayenne Pepper

        This is basically a base. I'll add salt and or brown sugar as needed.
        Depending on the application, you have more control over how much spice you get in relation to salt and sugar. I use it in many things such as sloppy joes. No salt or sugar are used for that. Sugar is seldom added as I find it doesn't need the sweetness.

        Enjoy
        DT

        1. This is a killer rub on shrimp steaks chicken even grilled veggies. It is so easy
          1 part brown sugar 1 part kosher salt then add as much as you want the Chipotle chile powder. The more you add the hotter it gets. We use this rub on everything we grill and we get rave reviews. Nice sweet salty smokey flavor. I have a Whole foods that sells the powder but you might want to buy it in bulk so try Penzeys.

          1. Lucy Waverman's dry rub is stupendous. I've used it on both chicken and salmon and it's incredibly delicious. The smoked paprika is what really makes it special.

            http://lucywaverman.com/lucy-s-recipe...