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READY IN 10 mins

BBQ Dry Rub

Read Reviews (210)

"My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!" — AMYNTAYLORSMOM

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Original recipe makes 3 1/2 cups Change Servings

1 1/4 cups white sugar
1 1/4 cups brown sugar
1/2 cup salt

1/4 cup freshly ground black pepper
1/4 cup paprika

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Directions

In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.

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PREP 10 mins
READY IN 10 mins

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Very good. I cut the whole recipe in half and added 1tblspn each of garlic powder and onion powder and just a touch of cayanne pepper. I rubbed (very liberaly!) 8 pcs of 1 1/2 inch thick chops and have enough left over for at least two more applications to chicken or ribs later! The chops got rave reviews!

—HOGGWILD89

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Most Helpful Critical Review

Jan 12, 2006

There is a heck of a lot of this rub to store after use, and I didn't enjoy it that much -- neither did my husband. But, hey, it's good to try new things! I just found it had an overly peppery taste, where my husband thought it was overly sweet...? It also made a lot of juice come out of the meat once it was rubbed in and sat in the fridge for a few minutes... is that normal?

—BONNYBABY

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277 Ratings

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Jan 02, 2004

This recipe is AWESOME! As I was mixing the ingredients together, I thought that this would also be a great recipe to make and put in a mason jar as a present for someone who enjoys cooking out on the grill.

—backtoglass

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Jan 25, 2004

I can't stop putting this rub on all my pork BBQing. We love it. I make double or triple batches and keep it in a ziploc bag. I noticed that it's not always as good as the first time I mix it up, so now I always take out what I need and add some fresh Brown sugar to the mix. Then it's just perfect! Thanks.

—KAREN IN PA

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Jan 03, 2004

I have tried them all, from all over the country, and I will have to say without question this is the very best. My favorite way to use it is on "beer can chicken",, my lord .....its just perfect,, thanks for sharing this very special rub

—CALCUTTA21

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Mar 28, 2006

excellent. I used it on boneless chicken breasts. I brushed the chicken with garlic oil first (kept it very moist) put the rub on, and then grilled it on the george foremen. I absolutely loved this recipe and will be making it again and again!

—VANDERLONE

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Sep 29, 2005

I had never tried a dry rub before. This was sensational! I used it on pork chops and then grilled. My family loved it. I did cut back on the salt and pepper, as others recommended. I also used a little less paprika and added 1/4 cup garlic powder. Will definitely use this one again.

—Linda

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Jan 03, 2004

Super Salmon!!! Try this rub on salmon and grill, even fish haters will eat it! :)

—SUSANPARISI

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Nutrition

Calories
60 kcal
3%

Carbohydrates
15.3 g
5%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.6 g
2%

Protein
0.2 g
< 1%

Sodium
1863 mg
75%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

BBQ Dry Rub

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 60
Calories from Fat: 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 1863mg 75 %
Potassium 41mg 1 %
Total Carbohydrates 15.3g 5 %
Dietary Fiber 0.6g 2 %
Protein 0.2g < 1 %
Sugars 14.3g
Vitamin A 10 %
Vitamin C 1 %
Calcium 1 %
Iron 5 %
Thiamin < 1 %
Niacin 1 %
Vitamin B6 3 %
Magnesium 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.