This dry rub is a recipe we’ve had for a few years and we especially like to pull it out in the summer.
Summer = grilling season! Here in MN, grilling season is finally upon us and I couldn’t be happier. There’s nothing like the smell of a fired-up grill and it’s sizzling, smoky deliciousness. Although, if I’m completely honest, we grill year round. Even in Winter. Even though we live in MN. One of our favorite quirky traditions is that we always grill out during the first blizzard of the season. Lol! There’s something that just makes us laugh about adding the smell of grilling into the whipping, whirling snow of our crazy Minnesota-blizzard-force winds.
Thankfully, we are now in the midst of our two-month long break in between blizzards.
Just kidding. It’s longer than that.
Maybe it’s 3 months in between blizzards. 😉
Whatever. The point is, we LOVE grilling, and we’re always looking for fun new things to try…and once we find something we love, we tend to stick with it, tweaking and adjusting however the mood strikes. That’s how this dry rub for grilling recipe came about. We (my husband and I) found a few different dry rub recipes, then combined, tweeked, tasted, and adjusted again – until we finally came up with a new custom favorite.
*This post contains affiliate links in pink, which means if you make a purchase using one of my links, I receive a small commission – at NO extra cost to you. Full disclosure here.
A dry rub is different than a marinade – for obvious reasons – one is wet and one is….well…….dry. (you’re welcome) 😀 – but both serve to infuse your meats or veggies with loads of flavor. LOADS. This rub that we came up with will have your friends, family (and random strangers who catch a whiff of your amazingness) begging you for a portion. It’s that good. We’ve put it on steak, burgers, chicken, pork, and veggies. You could put this on a pile of…..nevermind.
You’ll just have to try it for yourself and see what I mean.
Dry Rub Ingredients
- 1/3 c. brown sugar
- 1 1/2 Tbs smoked paprika
- 1 tsp. (regular) paprika
- 1 1/2 Tbs smoked sea salt (plain kosher salt is an ok substitution)
- 1 Tbs black pepper
- 2 tsp. garlic powder
- 1/2 Tbs chili powder
- 1 tsp. espresso powder (gives great depth of flavor – trust me on this one)
Simply place all your ingredients in a bowl and mix until thoroughly combined.
Storing your Dry Rub
Place in an air tight jar and store at room temp until you’re ready to use. (I love to store it in a little mason jar with a chalkboard label – it makes for cute and organized pantry shelves.)
Using your Dry Rub
We love it on anything you can put on the grill. Chicken, steak, pork chops, burgers and veggies (just drizzle the veggies with a little olive oil first, so the rub has something to stick to). I’m sure you could do salmon, too – we just aren’t big fish eaters, here. 😉
In case you need a great dessert idea to serve after your delicious grill session, be sure to check out my Peach Cobbler or my Snicker’s Ice Cream Cake. Either one would be a fantastic way to end this meal.
So now the big question is: are you a “traditional” (sauce) BBQ person or are you a dry rub BBQ person? Or both?
Sandra L Garth says
August 1, 2017 at 6:38 pmI love the addition of espresso powder and I look forward to trying this.
1915house says
August 3, 2017 at 11:23 amThanks so much, Sandra! I hope you enjoy it as much as we do! 😀
Erlene says
July 31, 2017 at 3:22 pmThis is similar to my hubby’s favorite rub, except for the espresso. We’ll have to try adding it for a change. Thanks for sharing it on Merry Monday.
1915house says
August 1, 2017 at 11:49 amHi, Erlene! The espresso provides great depth for flavor without being overpowering. My husband isn’t a coffee fan, but he really likes this rub. Thanks for hosting Merry Monday! 🙂
Angie Miller says
December 10, 2016 at 1:48 pmDrool.?
1915house says
December 12, 2016 at 2:43 pmLol!! Drool indeed! 😉
Carol@blueskykitchen says
June 23, 2016 at 7:10 amThis rub sounds and looks wonderful for so many foods. Definitely will try. Thanks for sharing at Your Inspired Design Link Party.
1915house says
June 28, 2016 at 9:50 amThank you Carol – I hope you love it as much as we do! 😀
marjan says
June 13, 2016 at 7:25 pmThis sounds great for a BBQ rub, Will have to try this! Thanks for the recipe.
1915house says
June 21, 2016 at 9:45 amYou’re so welcome, Marjan! I hope you like it a much as we do! 🙂
Maria @ Pastels & Macarons says
June 13, 2016 at 6:51 amOh this just sounds too good!! I MUST make this.
1915house says
June 21, 2016 at 9:46 amYay! I hope you like it as much as we do, Maria! 🙂
DebraShoppeno5 says
June 11, 2016 at 4:42 amOh that does sound good. It is on my must try this list.
1915house says
June 21, 2016 at 9:46 amI hope you love it, Debra! 🙂
Melony says
June 10, 2016 at 8:43 pmI am NOT a traditional barbecue person, so than you for this recipe!! I live in the mountains in Southwest Pennsylvania so I can definitely relate to the two months between blizzards. I also love your tradition to grill in a blizzard. Now, if I could only convince my hubby this is a good idea…
1915house says
June 21, 2016 at 9:47 amLol!!! 😀 It’s a fun, crazy tradition! 🙂
Sam@Raggedy Bits says
June 10, 2016 at 7:32 pmI can smell the deliciousness from here! Can’t wait to try! YUM 🙂
1915house says
June 21, 2016 at 9:47 amThanks, Sam! I hope you love it! 🙂
debbie says
June 10, 2016 at 10:07 amI was so disappointed when our grill section of our stove top went out because we love to grill year round but now you have given me a new option! The only time I tried grilling in winter blizzard was when we had no electric :).
I love sweet and heat so I am going to make this…one question: is smoked paprika difficult to find? Where would you recommend?
Love the storage idea too! Thank you!
1915house says
June 21, 2016 at 9:49 amHi Debbie! I found my smoked paprika in my local WalMart, but you can also buy it online, if you are having a hard time finding it. 🙂 – Hope that helps!
Janet Trieschman says
June 9, 2016 at 9:55 pmI have never made a dry rub, I usually just buy something. I will have to give this a try. Thanks for sharing your post with us at Creatively Crafty Link Party #CCBG http://tryit-likeit.com/link-party-it
1915house says
June 10, 2016 at 8:48 amThanks for stopping my Janet! It really is so quick and easy to throw together – I hope you give it a go! Have a great day! 🙂
Kim says
June 8, 2016 at 4:49 pmI am going to make some of this over the weekend, I never would’ve thought to add espresso powder!! For the record, I love all the BBQ methods lol
1915house says
June 9, 2016 at 7:48 pmYay! I’m so glad you’re going to try it Kim! 🙂 I hope you love it as much as we do!
Susie@TheChelseaProject says
June 8, 2016 at 2:25 pmWell, I can just tell that i’m going to love this to pieces!! Love the photos and the fun walk through… Here in the deep South….I just have to ask one question…. What’s a blizzard?? LOL…. Seriously..looks delish.. Will try ASAP.. XO Susie
1915house says
June 9, 2016 at 7:48 pmLol!! You wouldn’t want to be here for our of our blizzards, Susie – 😉 Hope you love it!
Toni Harvey says
June 8, 2016 at 2:05 pmYummy, that chicken looks so tasty. We (I mean me) love to grill. Well, my husband will grill if I tell him the temp and when to turn it 😀 I’ll have to give this a try very soon. Pinning this for sure!
1915house says
June 9, 2016 at 7:49 pmThanks Toni! I hope you love it!
Lisa says
June 8, 2016 at 9:05 amWe (my husband) will be sure to try this out. It sounds delish.?
1915house says
June 9, 2016 at 7:49 pmI hope you love it, Lisa! 🙂
Janice says
June 8, 2016 at 9:04 amThis looks delish. Definitely will try it on your next cook out!
1915house says
June 9, 2016 at 7:50 pmYay! Thanks for stopping by Janice and I hope you love it!