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.
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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
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?
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