Grilling meat with a dry rub recipe is a flavorful way to add meat to a healthy meal (and keep from heating up the oven!). The “pig rub” we used on pork loin, chicken breasts, salmon, and turkey loin was suddenly sadly unavailable. I developed this dry rub recipe for grilling meat to add flavor without sauce.
You will need a bowl and small whisk. A small funnel is helpful.
Measure the ingredients and add to a small bowl.
Whisk together thoroughly.
Keep in an airtight container, such as a jar.
Rub on meat before grilling. Lay meat out on plate or cutting board in 4 to 6 oz. pieces. Sprinkle dry rub over surface and rub in with fingers. Flip the meat and repeat on the other side. Use up to 3 tsp per pound of meat. Allow to rest to allow flavors to soak in. (Be sure to thoroughly wash hands and plate.)
Sugar and salt are key ingredients with pepper, onion, garlic, and paprika. You may want to experiment with the salt-sugar ratio. The sugar is necessary for adding caramelization to the meat on the grill. Tip: Add another rub for additional flavors or add cumin, ground mustard, thyme, rosemary, or red pepper. Our favorite additional dry rub is salt-free jerk seasoning.
Dry rub recipe for grilling meat makes lots of flavor. Sugar and salt are key ingredients with pepper, onion, garlic, and paprika.
Nutrition facts for dry rub recipe
1 recipe makes about 6 tbsp of rub. 
Resource links for dry rub recipe
- http://www.southernliving.com/food/how-to/barbecue-dry–rub–recipes
- Create a signature rub for barbecue from Southern Living
- http://www.foodnetwork.com/recipes/rib-dry-rub-recipe.html
- Bobby Flay dry rub for ribs
- http://www.epicurious.com/recipes/food/views/memphis-style-ribs-242248
- Memphis style ribs from Epicurious
I’ll be looking for comments below, or contact me at lisa [at] thecasabouquet[dot]com.
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