When it comes to grilling and barbecuing, one of the keys to a delicious and flavorful dish is a good BBQ rub. While you can easily find pre-made rubs at the store, there’s nothing quite like making your own homemade BBQ rub. Not only is it more cost-effective, but it also allows you to create a personalized blend of herbs, spices, and seasonings that suits your taste preferences.
So why should you bother making your own BBQ rub? Here are a few reasons:
1. Control over ingredients
When you make your own BBQ rub, you have complete control over what goes into it. No more worrying about pesky additives, preservatives, or high amounts of sodium. You can choose high-quality herbs and spices to create a healthier and more natural blend.
2. Tailored to your taste
Everyone has different preferences when it comes to flavors and spice levels. By making your own BBQ rub, you can create a blend that suits your taste buds. Want it to be more smoky? Add more paprika and cumin. Prefer a sweeter rub? Increase the amount of brown sugar. The possibilities are endless!
3. Versatility
Unlike store-bought BBQ rubs that are often designed for a specific type of meat, homemade rubs can be used on a variety of dishes. Whether you’re grilling chicken, pork, beef, or even vegetables, a good homemade rub adds a delicious crust and flavor to any dish.
Now that you’re convinced to make your own BBQ rub, here’s a basic recipe to get you started:
BBQ Rub
Equipment
- Spice grinder is helpful but not necessary
Ingredients
- 1/2 cup Brown Sugar
- 2 Tbsp Chili powder
- 2 Tbsp Paprika
- 1 Tbsp Dried celery
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Dried mustard powder
- 1 tsp Cumin
- 1 tsp Kosher salt
- 1 tsp Ground black pepper
- 1 tsp Oregano
- 1/8 tsp Cayenne
Instructions
- I like to blend all of the spices in my spice grinder, and then combine them with the brown sugar.
- Or you can use a mortal and pestal to give the spices a ground, and then mix with the brown sugar.
- Or you can just add all of the ingredients togeather and mix well.