Summer Grilling with Dry Rubs


| 5/31/2017 1:17:00 PM


Tags: Lyssa McKenry, Tennessee, grilling, spices, meat dry rubs,

Lyssa McKenryThis past weekend we grilled a lot of meat for Memorial Day weekend. We do not typically go anywhere on Memorial Day because the hay is still being put up. This year we also had to contend with the crazy storms that came through east Tennessee and caused a lot of damage. So, we stayed home and did some grilling.

Have you ever run out of something you needed in order to cook dinner that evening? And you really don’t want to go back to the grocery store because you’ve already been twice that same day and you are worried the store clerks will think you are nutty? Well, that’s me in a nutshell, literally.

I’ve always heard necessity is the mother of invention, and thus my rib rub was created! We like dry rub ribs at our house, and since I was out of the rub I normally use, I put together the following ingredients and came up with a delicious alternative to the norm.

• ¼ cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon salt
• 2 teaspoons garlic
• 2 teaspoons chili powder
• 2 teaspoons course ground black pepper
• 1 teaspoon ground red pepper
• 1 teaspoon ground cumin

Mix all ingredients together. Coat ribs well while grilling. This would work well for pork or beef ribs; either is delicious, just do both. You can substitute the paprika for smoked paprika if you like to add some smokiness to your meat. The rub will keep well for one month at room temperature.

Now, since I had such good luck with my rib rub, I’ve been trying some blends for other meats.




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