Smokey Dry Rub

Smokey Dry Rub

spice rub mixDry rubs are simply that, a dry spice rub used on meats for smoking or grilling. Although, rubs can be used in vegetarian cuisine as well. This particular dry rub is perfect for brisket or spare ribs, but can be used on just about anything. I used it recently on a smoked brisket and despite the meat being a little overdone, it was the highlight of event. The ingredients in this rub combine to create a smokey, earthly flavor with bright undertones brought on by the ginger and a bit of spiciness from the jerk seasoning.

When purchasing a jerk seasoning, look for one with lower sodium. Many store-bought spice mixes contain massive amounts of salt which makes it difficult to control the salt content of your rub and ultimately your dish.

Recipe:

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Smokey Dry Rub
A smokey, earthly rub with bright undertones brought on by the ginger and a bit of spiciness from the jerk seasoning.
Spices_in_an_Indian_market
Cuisine American
Prep Time 10 minutes
Servings
cup
Ingredients
Cuisine American
Prep Time 10 minutes
Servings
cup
Ingredients
Spices_in_an_Indian_market
Instructions
  1. Mix all ingredients well and store in an airtight container or reused (wash it first) spice bottle.
  2. Rub liberally on meat at least 2-3 hours before cooking, preferably the night before.
Recipe Notes

You can either purchase the garam masala or make your own.

To increase the spice add 1 teaspoon of ground cayenne pepper. To increase sweetness add 1-2 tablespoons of brown sugar.

Adjust salt as needed, depending on your tastes and jerk seasoning salt content.

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Eric Brown

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