Michelle’s Best Dry Rub

Life is good my friends. Aiden is officially done with school for the year. Yay for the lack of morning mad rush to school. Yay for sleeping in! Well, actually the kids get up at exactly the same time anyway, so maybe no sleeping in. But at least I get to do coffee and breakfast at home instead of in the car. 

Plus, I was complaining about the weather a little while back, but it’s been properly summery for a little while now. High seventies to low eighties. Maybe there’s been a daily afternoon thunderstorm (or even hailstorm on occasion); but that’s okay, it’s good enough for me. 

And y’all know me. Summer time hits and I’m all about the BBQ. I say everything tastes better when it’s been grilled. And my love of smoked meats knows no bounds. You know, considering this, I have a strangely small number of BBQ recipes on the site. I totally plan to remedy that this year.

I figured I should to start with my best ever dry rub. (FYI it also works as a great all purpose seasoning.)

I’ve worked on and tweaked this rub for quite a while. But, I think I’ve finally got it. And it’s big flavor here my friends. This will seriously up your BBQ game this summer. 

It just so happens that this rub tastes amazing on pretty much anything you could want to grill or smoke this summer. Ribs, chicken, burgers, steaks…. you name it. My mom has even tossed it on a nice piece of salmon to good effect. (I haven’t tried it yet, but it occurs to me this would also taste fantastic on grilled corn or as well. Hmm…. Note to self: Buy corn to grill asap.)

So, I will admit there are a lot of different spices in the rub (and yes they all really are necessary) which admittedly is a bit of a pain. My hope is that a lot of you keep most of the spices on hand already. If not, I apologize, but still say you should make this one. SO WORTH IT. (And on the plus side this recipe makes a nice big jar so you only have to make it once and a while.)

Anyway. Go do this already. Happy grilling! 

Michelle’s Best Ever Dry Rub- Yields about 1 and 3/4 cups of dry rub. 

• 2/3 cup garlic powder
• 4 tablespoons onion powder
• 4 tablespoons smoked paprika (sub regular paprika if you can’t find it)
• 2 tablespoons chili powder 
• 1 tablespoon chipotle powder
• 1 tablespoon tumeric
• 2 teaspoons celery seed
• 2 teaspoons oregano
• 2 teaspoons cumin
• 2 teaspoons Chinese Five Spice
• 2 teaspoons coriander
• 1/2 teaspoon dried parsley
• 2 teaspoons black or multi colored pepper
• 6 tablespoons kosher salt
• 2 tablespoons turbino sugar
• 2 tablespoons brown sugar

1. Add all spices/salt/sugar to a medium sized bowl or large mason jar with lid. Mix very well using a spoon or by shaking the jar. 

Notes:

• Store in an airtight container until used. The mixture may settle, shake well before use. 
• To use, liberally rub spice mixture on any type of meat you like before grilling. For maximum flavor allow the meat to sit in the rub for an hour or more (up to 24 hours, refrigerated, of course) before grilling or smoking.