Grill Interrupted Dry Rubs

Around my grill dry rubs are a staple. They add flavour, depth, and intensity to anything you throw on the flame. Very often, I’ll take steak or chicken, season with some of my dry rub and brush with a little olive oil, and that’s it boys and girls. It doesn’t always have to be fancy.

I usually make a big tupperware full of each of the following dry rubs at the start of the grilling season and that’ll last me the whole year.

I’ve got a number of beef rib recipes which call for the G.’s Rib Rub, and since my favourite recipe of all time (see my book for ‘Died and Gone to Heaven Ribs’) calls for it, you know it’s good. You’ll find the rib rub is good for low and slow cooking as it has sugars that carmelize beautifully. Look for my next post, Dr. Pepper Beef Ribs, this week if you need convincing.

The ‘Don’t Leave Home Without It’ Dry Rub on the other hand is better purposed for meats that are seared on High and help boost the flavour of your food without masking the focus.

Hope you enjoy and add them both to your spice cabinet. 

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G.’s Rib Rub:

3/4 cup salt
1/4 cup seasoned salt
1 cup Sugar in the Raw
1/2 cup granulated brown sugar
1/2 cup chili powder
2 tablespoons black pepper
1/2 tablespoon cayenne pepper
1 teaspoon ground sage
1 teaspoon ground thyme

‘Don’t Leave Home Without It’ Dry Rub:

1/4 cup paprika
1 cup chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon ground black pepper

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3 Responses to “Grill Interrupted Dry Rubs”

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