Our Favorite Dry Rub, so good with pork, beef and chicken.

Are you looking forward to the upcoming BBQ season? We sure are! Make up a batch of Our Favorite Dry Rub, and you will be ready to light up the grill, and cook all of your favorite cuts of meat!

I had read many, many recipes for dry rubs. Each of them had great reviews and seemed wonderful when considering the various flavors of the ingredients. However, I kept coming back to the same thought, with so much heavy flavor from herbs and heat from the dried chilies; how could you taste the meat? 

So I came up with my own...and it was an instant hit! For our family, it is all about the flavor! We are equally divided around our table, half of us like a bit of heat and the other half do not. So I know and appreciate, that for many, it is about the sweet heat of the chilis. Fortunately, this rub is easy to customize!

For all flavor seekers, I hope you give Our Favorite Dry Rub a try. It is equally delicious on chicken, as it is on beef or pork. And should you be in the sweet heat group of dry rub enthusiasts, please, feel free to add in a bit more cayenne! Now that you have the main dish decided upon, may I suggest a couple of the following...

With grill season upon us, you may be looking for a delicious yet easy-to-make potato salad, like Mary's Potato Salad. Not only is this potato salad delicious, but you will be happy about the updated preparation using the Instant Pot. Imagine a potato salad where you don't have to peel the hard-cooked eggs...

Or how about a big batch of our House Brand Catsup! Simple ingredients that taste great, plus you need never reach the bottom of the catsup bottle again...and let's not forget about some dessert. How about a big pan of Three Ingredient Nutella Brownies or a pan of these Whole Wheat Jam Crumble Bars made with your favorite jam. 

Aren't you glad grilling season has begun?

Ingredients needed for this recipe:

• salt
• granulated garlic
• ground pepper
• oregano
• basil
• thyme
• brown sugar, you can make your own, our recipe here.
• chili powder
• dry mustard
• paprika
• cayenne pepper

You will also need:

• mortar and pestle set
• storage jar or freezer bag
• whisk
• measuring spoons
• measuring cups
• medium-sized mixing bowl

Now we are ready to begin!

Our Favorite Dry Rub 
by the seat of my pants!

1/3 c salt
1 T plus 2 t granulated garlic
1 T plus 1 t ground pepper
2 T brown sugar
1/2 t chili powder
1/2 t dry mustard
1 T paprika
dash cayenne

1/2 t oregano
1/2 t basil
1/2 thyme

Turn the salt, granulated garlic, ground pepper, brown sugar, chili powder, dry mustard, paprika, and cayenne into a medium-sized mixing bowl.  Use a fork, or a whisk to combine well. Make sure all the ingredients are mixed together evenly. 

Set aside. 

Grind the dry herbs in a pestle, or crush finely in the palm of your hands. Add to the mixing bowl and mix evenly into the salt mixture.  

Place in a small screw-top jar or heavy-weight freezer bag. Store in a cool dry place.

To use: Generously sprinkle over the surface of the meat. Rub to massage into the meat as needed for the flavor to penetrate. Let rest either in the refrigerator for longer periods of time or at room temperature. Allow the meat to come up to room temperature, prior to grilling. 

Storage options for Our Favorite Dry Rub. Store covered in a dry cool area for up to 6 months. You may store it in the freezer for longer periods of time. Let come to room temperature prior to using to season the meat. 

UPDATE:  For your convenience, a "copy and paste" version of Our Favorite Dry Rub has been included below. 

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Printable "copy and paste" version:

Our Favorite Dry Rub
by the seat of my pants!

1/3 c salt
1 T plus 2 t granulated garlic
1 T plus 1 t ground pepper
2 T brown sugar
1/2 t chili powder
1/2 t dry mustard
1 T paprika
dash cayenne

1/2 t oregano
1/2 t basil
1/2 thyme

Turn the salt, granulated garlic, ground pepper, brown sugar, chili powder, dry mustard, paprika, and cayenne into a medium-sized mixing bowl.  Use a fork, or a whisk to combine well. Make sure all the ingredients are mixed together evenly. 

Set aside. 

Grind the dry herbs in a pestle, or crush finely in the palm of your hands. Add to the mixing bowl and mix evenly into the salt mixture.  

Place in a small screw-top jar or heavy-weight freezer bag. Store in a cool dry place.

To use: Generously sprinkle over the surface of the meat. Rub to massage into the meat as needed for the flavor to penetrate. Let rest either in the refrigerator for longer periods of time or at room temperature. Allow the meat to come up to room temperature, prior to grilling. 

Storage options for Our Favorite Dry Rub. Store covered in a dry cool area for up to 6 months. You may store it in the freezer for longer periods of time. Let come to room temperature prior to using to season the meat. 

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