Head to Carolina and it's succulent pork on the grill, but head to Kansas and the meat of choice is sizzling beef! And this barbecue dry rub recipe, based on a Kansas blend, is the perfect companion to your juicy steaks, briskets and ribs.
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp paprika
3 tbsp coriander seeds
2 tbsp brown sugar
1 tbsp dried marjoram
1 tbsp dried thyme
1 tbsp chili powder
4 tsp garlic powder
4 tsp cumin seeds
2 tsp celery seeds
2 tsp sea salt
2 tsp peppercorns
tbsp = tablespoon
tsp = teaspoon
Store this BBQ dry rub recipe in an airtight jar out of direct sunlight and use within 3 months.
Note: You can dry toast the cumin and coriander seeds along with the peppercorns before grinding. See the toasting and grinding page for more info. (Link opens in new window)
Note: Use whole spices where possible for this recipe. If it's more convenient you can substitute with pre-ground powders, just reduce the quantities by half. For example, instead of 3 tablespoons of whole coriander you would use 1½ tablespoons pre-ground coriander. Reduce any others you don't have whole by half as well.
This is my method. If you have your own, carry on doing that...
Sprinkle over your meat covering completely and massage in. Place in a sandwich bag or cover with plastic wrap and place in your refrigerator for at least an hour or longer.
This resting time allows the ingredients to penetrate the meat imparting fabulous flavours.
Take out of the refrigerator about an hour before cooking, so the meat returns to room temperature.
A Barbecue Rib Rub
BBQ Chicken Dry
A Curry Powder