Smoke wafting from a barbecue is the BEST smell in the world. Hands down. No contest. Admit it – doesn’t just thinking about that smell make your mouth water?
Granted, smoking meat takes a while so it’s probably not your first weeknight dinner option. But on a lazy weekend day, who doesn’t want an excuse to hang out by the smoker with a frosty beverage while inhaling those heavenly plumes of smoke?
This rub recipe is my father’s creation and it is the BOMB. We use it most often for baby back ribs but it’s incredible on almost anything you might smoke – chicken, pork butt, brisket, etc. It makes a lot but it keeps well in an airtight container so you can always have it on hand for your next barbecue craving.
A couple of the ingredients aren’t typically found in the grocery store but are easily found on that miracle website Amazon. The dry mustard and brown sugar have a tendency to clump. If you don’t have a food processor add them at the end using either a sifter or a whisk. If the rub develops clumps while you’re storing it, simply pulse it in a food processor and you’re good to go!
Dad’s Dry Rub
- 1 1/2 cup Joe’s stuff *see note
- 1/2 cup Worcestershire sauce powder *see note
- 1/3 cup cumin
- 3 tbsp Old Bay seasoning
- 2 tbsp black pepper freshly ground
- 2 tbsp garlic powder
- 2 tbsp ground oregano
- 1/3 cup lemon peel powder
- 2 tbsp dried rosemary crumbled
- 1 tbsp chlli powder
- 2 tsp onion powder
- 2 tsp cayenne pepper or to taste
- 1 1/2 cups dark brown sugar packed
- 1/2 cup dry mustard
- Place all the ingredients in a food processor and pulse until well blended and no clumps remain.
- Store in an airtight container for up to 2 months.