Thursday, February 26

Dry Rub Mix

Dry Rub Mix for Meat or Barbecue Sauce
While searching the Internet a few years back for a good homemade dry rub mix I came across this recipe on The Yummy Life Blog. 
I decided to give it a try and I was not disappointed.  Turns out it’s great on chicken, beef, and pork and I have even used it on fish or when grilling shrimp.

Most of the spices I already had on hand and only had to purchase one or two.
I love spices and when I find one we like I usually purchase an extra.  I also love going into spice shops when we travel.  It's comparable to some people's shoe addiction I think. 

This dry rub mix took me back to long ago memories of my sister Debra and her wonderful recipes and spicy cooking.  One summer weekend years ago, she even spent the day showing my husband Bill and I how to make homemade barbecue sauce.  My sister Debra could just mix things together and they came out delicious every time.  I lost my sister a few years back, but this dry rub mix encouraged me to try to reproduce her barbecue sauce. And I have to say, it turned out wonderful!
So much so that the kids think I shouldn't share it, but I don't want good recipes to be lost forever. 
Been there, regret that.

Spice-aholic, me

Recently, I made the mistake of posting a photo on a Facebook page I follow of my barbecue sauce I canned and was over whelmed by the number of people who want, need or are looking for a good barbecue sauce recipe.  I wasn't prepared or even thinking about doing a blog post on the matter but the group forced my hand, haha.

My Barbecue Sauce Recipe is in hand written form, spread across a couple pages of edits, scribble marks, recipe additions and subtractions and in a form only I could read.  I am going to retype it and post the recipe soon. 
My sauce started  from my sister Debra's sauce, but also with this good dry rub mix recipe as the base from Monica on The Yummy Life Blog.  Thanks for sharing Monica!

Spread dark brown sugar on a tray to dry

Dry Rub Mix For Meat 

Makes 1-3/4 cups (fills a pint mason jar)

1/2 cup dark brown sugar
1/4 cup seasoned salt
1/4 cup paprika (sweet Hungarian)
1/4 cup smoked paprika (Spanish)
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon celery salt
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon rubbed dried sage
1 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground mace
1/8 teaspoon ground cloves

Mix all the spices together in a bowl or food processor

Spread brown sugar out on a plate or baking sheet for 1-2 hours so it can dry and avoid clumping. Combine all ingredients in a large bowl and whisk together or place in a food processor and pulse until well blended.

Place Dry Rub Mix in a container for storage

Store in a mason jar or other airtight container.

To use sprinkle mix on all sides of the meat and rub in. You can cook right away or by covering the meat and refrigerating for an hour or two before cooking it helps the mix penetrate the meat a little more and enhances the flavor.  Also good for seasoning meat in a slow cooker.
My father Art used to eat seasoned salt (Lawry's) on his breakfast eggs, so I’m pretty sure he would have like this blend too.


I used the Ball brand herb and spice mason jar lids.  But a Kraft Parmesan cheese lid will also fit a mason jar. 

Ball brand spice and herb lids for mason jars

Ball brand spice and herb lids for mason jars

Or a Kraft Cheese lid will work in a pinch

I mixed Monica's recipe up as-is, but you can change it according to your tastes.
To make it spicier, add more chili powder, cayenne or black pepper.
If sweet is what you prefer add more brown sugar, cloves, allspice or mace.
For a smokier blend I like to add smoky paprika or applewood smoked salt.

Don't forget to make a label with directions.  Herbs and spices supposedly stay fresh or good for about a year.  If you don't use the mix very often it's also a good idea to put a date on the label. That way you'll know when it's time to make a fresh batch.

Make a label.  If not used often it's also good to add the date. 

Spices make excellent gifts at Christmas or as a Hostess or House Warming gift.  I have this on my list to give out next Christmas to family and friends.
You can double the recipe to make 4 - 1/2 pints.  Then just add pretty ribbons and a decorative label.  It can also be part of a food or cooking gift basket. 

The weather here has been so cold that I haven't been able tap our maple trees to make Maple Syrup, which really helps keep me busy and pass the time during these cold Ohio winter months.  Ugh.  I have a feeling this year we will go right into warm weather with no transition in between. 


Other Blog Posts:

Tangy Sweet Barbecue Sauce (post coming soon)

Barbecue sauce makers,  extraordinaire;
 My late sister Debra and her husband Phil

An old photo from years ago of a big party and pig roast we held.
My husband Bill is in the middle and Phil in on the far left.


Anonymous said...

We like to do a lot of grilling and smoking meat in the summer and this sounds really good and is easy to make. I'm making a list and going to give it a try this weekend. Would love to see your barbecue recipe.

Elizabeth Ohiothoughts said...

Yes, the dry rub is easy to mix up. And you can add extra or remove any spice you don't like. I like ours a little smoky so I usually add extra. Let me know how it turns out this summer!

Anonymous said...

I was on the Facebook page and saw the photo of the BBQ sauce and waiting for the recipe! Thanks for sharing it ahead of time. There are a few out there I have tried but most are small batch and no canning instructions. Hope you can post your recipe soon. Marvin Henry Wales

Elizabeth Ohiothoughts said...

It's been crazy busy for me for weeks with even an emergency trip to Texas (I'm in Ohio) so I hope to get the recipe typed and posted before long. Thanks so much for the interest. It really surprised me how many people want to see the recipe!