Basic dry rub

[philpom]

Here is a simple "make it your own" rub.

2 parts sugar
1 part salt
1 part "other"

Example:

2 cups sugar
1 cup salt
1 cup "Other"

2 tbls garlic powder
4 tbls onion powder
6 tbls chili powder
1 tbls ground mustard seed
1 tbls dill seed
1 tbls cummin
1 tbls paprika
pinch of cinnamon

The sky is the limit so go crazy. Don't forget to keep track of what you create so you can do it again.

Hint...

put the mix in a mason jar, put a dozen small holes in the insert so it can be used as a shaker. Place an unmodified insert over the one with holes and screw the ring on for storage.

Enjoy!

[IrvinF]

Great idea. I am going to try this but in smaller batches.

2/3 cup sugar
1/3 cup salt
1/3 cup other

Then use teaspoons instead of tablespoons for the other stuff. 16 teaspoons = 1/3 cup.

[Poppa Grills]

Does the type of salt matter? I tried using "canning/pickling salt" in this ratio and seemed too salty for me.

Maybe I applied to much rub?

[BBQ Bob]

That is the beautiful part of making your own. If too much or little of something you can adjust the recipe to your personal taste. I love tarragon and ground up caraway seeds in my pork rub so I put it in. What a country---thanks to all of you vets out there, you know who you are and what you've done for us all.

[philpom]

Does the type of salt matter? I tried using "canning/pickling salt" in this ratio and seemed too salty for me.

Maybe I applied to much rub?

Hi Poppa Grills,

Canning salt is fine ground and doesn't measure the same as table salt. The smaller particles pack tighter so you get more "bang" in the same space. Likewise course salt fits less in the same space.

Good advice above, take this basic rub idea and make it your own!

[spenzalii]

I usually prefer kosher salt for my rubs over table salt. If it's too coarse for your needs, you can always grind it

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