BBQ Spice Rub
This rub is simple to make and uses common cupboard spices. It can be used on chicken, pork, burgers, and steak. To store, place the rub in a freezer-safe Ziploc® bag, so it's always ready to go! For a larger batch, double or triple the ingredients.
This rub is simple to make and uses common cupboard spices. It can be used on chicken, pork, burgers, and steak. To store, place the rub in a freezer-safe Ziploc® bag, so it's always ready to go! For a larger batch, double or triple the ingredients.
- Carbohydrate 256.43374413116 g
- Cholesterol 0 mg
- Fat 7.45736127064724 g
- Fiber 22.7439133286179 g
- Protein 10.3155150270179 g
- Saturated Fat 1.24881287842836 g
- Serving Size 1 1 1/4 cup (289g)
- Sodium 123.230750218015 mg
- Sugar 233.689830802542 g
- Trans Fat 0.792148752161016 g
- Calories 1039 calories
Step-by-step
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl.
- Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Why does brown sugar clump in dry rubs?
Moisture is the primary enemy of a balanced spice blend. Brown sugar contains natural molasses that holds water, causing fine powders to lump together into hard pellets. Breaking up these moisture bridges requires thorough mechanical action with a whisk or fingertips before application. Sifting the mixture through a fine-mesh sieve removes stubborn sugar lumps that would otherwise burn prematurely on a hot grill grate. Proper hermetic storage inside an airtight container blocks ambient humidity from entering the dry blend, extending usable shelf life up to six months at room temperature.
How does paprika affect surface crust formation?
Paprika acts as both a primary coloring agent and a significant source of solid matter that contributes to exterior texture. When applied to protein surfaces, the natural sugars in brown sugar melt and caramelize, while the paprika solids dehydrate under direct heat to form a cohesive crust. Applying the mixture thirty minutes before cooking allows the salt content to dissolve in surface moisture. This dissolved salt draws out internal juices and creates a tacky exterior layer that firmly anchors the spice particles during the cooking process.
Can you modify this blend for alternative diets?
Adjusting spice ratios requires understanding the functional role of each component within the baseline formula. Salt functions strictly as a curing and seasoning agent, while brown sugar provides necessary bulk and caramelization potential. Eliminating the cayenne pepper removes capsaicin heat without altering the structural integrity or textural yield of the remaining ingredients. Maintaining the correct ratio of coarse spices to fine powders ensures even distribution across every square inch of meat or vegetables.
