This Southern-style dry rub is the perfect blend of sweet, savory, and spicy flavors, making it ideal for pork or chicken. The combination of brown sugar, paprika, and a medley of spices creates a deep, smoky flavor that brings out the best in grilled or smoked meats. Whether you’re planning a backyard barbecue or a weeknight dinner, this versatile rub will elevate your dish with authentic Southern flair.
Ingredients:
- 1/4 cup brown sugar, packed
- 1/4 cup paprika (preferably smoked paprika)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon mustard powder
- 1/2 teaspoon ground cumin
Instructions:
- Mix the Ingredients: In a medium-sized bowl, combine all the ingredients. Stir until the mixture is well blended and there are no clumps.
- Prepare the Meat: Pat the pork or chicken dry with paper towels to ensure the rub adheres properly.
- Apply the Rub: Generously coat the meat with the dry rub, pressing it into the surface to ensure it sticks. For best results, let the meat sit with the rub for at least 30 minutes before cooking, or refrigerate it overnight to allow the flavors to fully penetrate.
- Cook the Meat: Grill, smoke, or bake the seasoned pork or chicken according to your preferred method. Cook until the meat reaches the appropriate internal temperature (145°F for pork, 165°F for chicken).
- Serve and Enjoy: Let the meat rest for a few minutes after cooking to allow the juices to redistribute. Serve and enjoy the bold, Southern flavors!
This rub can be stored in an airtight container for up to 6 months, so you can always have it on hand for your next cookout.
