This idea of a BBQ Dry Rub comes from my friend JF who, at the beginning of every summer, makes a big batch of his secret dry rub and he uses it all summer and through the fall and winter. I thought it was so brilliant that I decided to come up with my own blend. It is really worth it to make a big batch because it will keep for months in your pantry. It will simplify your weeknight dinners enormously, as you can make dinner in less than 20 minutes with this handy mix. You just need to rub this mixture onto a piece of meat or fish, grill it, make a side salad and voilà, dinner is served!
This rub is particularly good with chicken, pork, beef, burgers, fish (great for fish tacos!) and ribs. I went easy on the cayenne pepper because I want my little girl Chloé to be able to enjoy it but don’t be afraid to adjust to suit your taste. It’s also a great thing to bring when you go camping or when you rent a cottage. Don’t forget to pat the meat or fish dry before applying the rub. Firmly rub your meat or fish with the mixture and leave for a few minutes before grilling or cooking.
Also see my recipe for the famous Montreal Steak Spice.
- ½ cup brown sugar
- ¼ cup smoky Spanish Paprika
- ¼ cup kosher salt
- 2 tbsp. freshly ground black pepper
- 2 tbsp white sugar
- 2 tbsp. ground coriander
- 2 tbsp. chile powder
- ½ tbsp. cayenne pepper
- 2 tbsp. oregano
- 2 tbsp. garlic powder
- 2 tbsp. onion powder
- 2 tbsp. celery salt
- In a medium bowl, combine all the ingredients and mix well.
- Transfer it to an airtight container.
What a great idea! I never have thought to make my own barbecue spice rub before.
And it is so convenient!