If you are like me, there is nothing more fun than a good ole fashion bbq. My personal setup is a Pit Barrel Smoker and an affinity for slightly sweet styled rubs. We regularly dry rub chickens or baby back ribs (splash of olive oil & this magic rub) plus a good soak/marinating (24-36hrs) before sitting pretty in a smoker (45-60 minutes (chicken) or 3 hours (ribs)). The results are finger lick'n smiles and friends/family begging for this recipe.
Creating a signature dry rub is as easy as combining a few simple ingredients. Below you will find a complex, yet delicious alternative to store bought dry rub mixes that we use for almost everything on the grill. My family and friends love it, and we even decided to give it away as holiday gifts. This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. We especially love this seasoning for chicken, pork, baked beans, grilled vegetables, and fish.
Get ready for being the star of your next neighborhood bbq.
Step 1: Gather Ingredients
The great thing about barbecue rubs is that everyone eventually makes their own adaptation of their favorite rub recipe. If you like it hotter, add more pepper or cayenne, and if you think something's lacking, add that too.
What you will need to get started.
Large mixing bowl or powered mixer
Whisk (depends on above)
3/4 Cup - Dark brown sugar
1/2 Cup - Kosher salt
1/2 Cup - Ground espresso beans (fresh)
2 tbsp - Ground black pepper (fresh)
2 tbsp - Garlic powder
1 tbsp - Ground cinnamon
1 tbsp - Ground cumin
1 tbsp - Cayenne pepper
Step 2: Mix and Enjoy.
In a mixing bowl or powered mixer combine the 1/2 cup of freshly ground espresso beans and 3/4 cup brown sugar. Mix hard until the two ingredients are evenly distributed.
Next, add 1/2 cup kosher salt. Followed by 2 tbsp of freshly ground black pepper and 2 tbsp of garlic powder. Again, mix hard until the two ingredients are evenly distributed.
Then add 1 tbsp ground cinnamon, cumin and up to 1 tbsp of cayenne pepper (to taste).
This recipe makes enough for multiple applications. We typically store in masonry jars in a dark cabinet as it keeps up to 6 weeks.