Carey's BBQ Rub
This is by far one of the best BBQ rubs I have ever tried and it works well on many things.
This is by far one of the best BBQ rubs I have ever tried and it works well on many things.
- Carbohydrate 386.1263 g
- Cholesterol 0 mg
- Fat 19.94988 g
- Fiber 57.4896013069153 g
- Protein 40.46322 g
- Saturated Fat 2.931588 g
- Serving Size 1 1 Serving (595g)
- Sodium 42612.154 mg
- Sugar 328.636698693085 g
- Trans Fat 2.413188 g
- Calories 1675 calories
Step-by-step
- Mix all ingredients well in a mixing bowl.
- Store in an unused container.
- Will hold on shelf for up to 4 months.
- This should yield approximately two uses depending on what you are coating and barbecuing. (e.g., 1-2 large ribs will use all of it; a few pieces of chicken, approx 3-4 uses.)
Dry rubs containing high proportions of brown sugar require strict moisture control during storage to prevent the formation of hard clumps. Sugar is hygroscopic, meaning it actively draws ambient humidity from the air inside pantry containers. Granulated garlic and onion powders also absorb moisture rapidly, turning a free-flowing spice blend into a solid brick if left unprotected. Storing this mixture in an airtight glass jar with a rubber gasket seal preserves the aromatic volatile compounds of the cumin and paprika for up to four months at room temperature. Measuring spices by weight rather than volume yields greater consistency across batches, though standard volumetric measuring cups work adequately if ingredients are leveled with a straight edge.
- Whisk the brown sugar thoroughly to break apart any molasses lumps before adding the paprika, garlic, and onion powders.
- Reduce the seasoning salt by half if applying the rub to smaller cuts of meat under two pounds to prevent over-salting during extended contact periods.
- Scale the measurements down proportionally by dividing each ingredient by four when producing a single-use quantity for weeknight cooking.
- Keep the finished blend in a dark cupboard maintained below 70 degrees Fahrenheit to prevent the cayenne pepper and black pepper from losing their sharp pungency.
Applying an even layer of high-smoke-point oil to the protein helps the spice particles adhere before cooking begins. Direct heat methods operating above 350 degrees Fahrenheit will cause the high sugar content to caramelize and turn bitter within minutes.
