Ingredients
Method
- Take a large bowl. Measure and mix brown sugar and paprika very well.
- Next add all the remaining ingredients one by one. Even out lumps if any.
- Spread generously on your favorite cut of meat or fish. Enjoy extraordinary flavors.
Notes
Spread it on steak to give it a final sear before serving. It is also good on baked beans, macaroni, tacos, or fajitas.
Try to use kosher salt instead of regular table salt. Kosher salt has anti-clumping properties that help with the longevity of the rub.
Facing a problem with the lumps in brown sugar? Use a blender to grind brown sugar.
The recipe will give you 2 cups of rub. It’ll be enough to coat 6-8 pieces of ribs.
Also, you can sprinkle more rub while grilling for added flavor.
Our Jeff’s rub will remain usable for up to two months. Store it in an airtight container and keep it in a dry, cool place.
Wondering if our dry rub can be frozen? Keep it in a zip bag and store it in the freezer for 3 -4 months.
You can use 1 teaspoon of yellow mustard as an additional ingredient. Mustard helps the rub to stick on the rib while coating.