Grill Secret: Dry Rub Recipe

by Mindy Merrell

A real Southern barbecue is an art form involving wood, smoke, slow heat, and plenty of time. But if you’ve ever tasted meat or fish grilled by a master and wondered what made it so flavorful, the answer probably lies in dry rub.
This is no secret blend of exotic seasonings: dry rub is simply a mixture of salt, pepper, paprika, and garlic powder. Rubbed well into your meat before barbecuing or grilling, it imparts a punch that makes even basting sauce optional.

The basic recipe is so simple, and will prove so indispensable to the summer griller, that you may want to make up a batch in quantity. It will last indefinitely. Many a pit master accustomed to barbecuing whole hogs will have 50 pounds of dry rub on hand. You’ll need a tablespoon or two for every pound of beef, pork, poultry, or fish to be cooked. Rub this into all sides of each piece.

For creativity, add other herbs and spices to the basic mixture to complement your menu. For instance, add a sprinkling of cumin and chili powder for seasoning a Tex-Mex style flank steak. Or, add a little sugar to the mix for pork ribs. Other favorite additions of mine include white pepper, cayenne pepper, onion powder, and dried lemon peel, as well as dried herbs such as thyme, oregano, rosemary, or marjoram.


Ingredients Instructions

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