The Kitchen Tools' Favorite Dry Rub - No MSG
Updated: Jan 2
There are tons of dry and wet rub recipes out there. Rubs create a base layer and is an easy way to add distinctive flavour to your meat of choice. This base layer in my opinion is the key to a delicious meat whether grilled, slow smoked or baked. More importantly, you’re in control of how much spiciness, sweetness, bitterness and saltiness added to the rub and meat. And, no nasty MSG added.
The recipe below is my absolute favorite rub for meats. I use the rub for slow smoked briskets, grilled or slow smoked pork ribs and beef ribs, and even chicken. It is a versatile rub that can be used on many meats. The rub can also be added to stocks and sauces for additional flavour. Go Crazy!
Often I will add a light seasoning to the meat (salt, pepper, garlic powder and onion powder), spread a light layer of mustard, and then the rub. The mustard adds a nice adhesive for the rub and another layer of flavour.
I also use dried guajillo chiles and dried ancho mulato chilis depending on what is available at my local store. These peppers have a mild to medium heat with a slight sweetness and smokey flavour.
One final note, I like to freshly grind as many spices and peppers as I can. In this case I grind the dried ancho chili peppers, black pepper and all spice. There is no comparing flavour to fresh ground spices.
PREP TIME 15 mins
TOTAL TIME 15 mins
Yields: 1 cup
2 tbsp ancho chili powder (or other mild to medium spiced dried peppers)
1 tbsp light brown sugar
1 tbsp salt (e.g. Himalayan)
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp ground cumin
2 tsp ground black pepper
2 tsp ground allspice
LET'S DO THIS!
Add all ingredients to a bowl and mix thoroughly. Store in a sealed container in a dry place. I like to use mason jars and label the lids.
Sprinkle the rub evenly on meats on both sides.