BBQ Dry Rub Recipe -
Perfect For Your Pork Chops

Visit the barbecue pits of the Carolina's and there's a very good chance of pork being on the menu! And this quick and easy-to-make BBQ dry rub recipe will season and add fabulous flavours to your succulent, slow grilled pieces of pork.

What You'll Need: (makes about 8 tablespoons)

3 tbsp brown sugar
2 tbsp paprika powder
2 tbsp dried thyme
1 tbsp chili powder
1 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp mustard powder
2 tsp dried tarragon
2 tsp salt
2 tsp ginger powder
1 tsp ground cinnamon

tbsp = tablespoon
tsp = teaspoon

Directions:

Grind the cumin seeds, peppercorns, salt and sugar

Once ground, add to a bowl

Add the cayenne pepper along with the chili, mustard and paprika powders to the bowl and combine

Finally, crumble in the dried thyme and tarragon and combine again

Store your BBQ dry rub recipe in an airtight jar out of direct sunlight. Use within 3 months.

Note: If you have a spare minute you could dry toast the peppercorns and cumin seeds before grinding. See the grinding page for info on this simple process. (Link opens in new window)

A Step-by-Step Instructional Video

Here's a video of how I made a version of the above barbecue rub recipe. If you enjoyed it and have a Youtube account, you can click the SUBSCRIBE button in the bottom right corner in the video, OR click the SUBSCRIBE link below the video...

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How to Use Your BBQ Dry Rub Recipe

Homemade Barbecue Dry Rub

This is how I use my barbecue rubs. If you have your own favourite technique, carry on doing that...

Liberally sprinkle the mix over your meat until it has a good, even coating.

Cover with plastic wrap or foil and place in the refrigerator for a few hours or overnight.

The longer it's left to rest, the more the flavours will soak into the flesh. An hour or so before cooking time remove from the refrigerator and allow to return to room temperature.

Cook according to your recipe.