My favorite way to add flavor to meat is with a dry rub. If you add a sauce, many times the sauce will burn before the meat is cooked through. If you marinate the meat, it can add too much moisture. Then the meat just sort of steams and turns grey and chewy. Grey meat....yum. Adding a dry rub can add loads of flavor without messing up your perfect sear or crispy skin (exhibit A).
The best part about making a dry rub is that you probably have most of the spices on hand already! This will stay good for a year or so, as long as you keep it sealed in your cupboard. Spices lose their spice eventually, so start with fresh spices for the most flavor.
This dry rub adds some smokiness from the smoked paprika and the chipotle. That means that even if you make your ribs in a slow cooker or your steaks in a cast iron pan, they taste like they're fresh off the grill! Winning! If you're sensitive to spice you may want to cut back on the chipotle pepper, or substitute regular chili powder (make sure the only ingredient is chilis), which is milder.
BBQ Dry Rub
- In a small bowl, mix all the spices together.
- Rub about 1T of the spice mix into your meat before cooking.
- Save the remaining spice mix in a sealed container for future use.
If you decide to give this smoky dry rub a try, show me! Tag me on Instagram with #ideatthatfoodtoo!