The Best Redrub Recipe for Grilled, Roasted & Smoked Meats

How do you Use a Dry Rub?

In a large bowl, stir together the tablespoons of cumin, paprika, granulated garlic, granulated onion, chili powder, brown sugar, kosher salt, cayenne pepper, and black pepper to make the dry rub.

Spread the combined dry rub in a big bowl or a baking sheet with a rim, depending on what kind of meat you’re using. Add the meat, liberally coat it with the dry rub, and then rub it in.

Keep in a freezer-safe plastic bag or store in an airtight container. Additionally, it can be kept for up to six months in a refrigerator or cool location in an airtight jar.

A dry rub is made up of sugar, herbs, and spices. It is essentially a mixture of dry ingredients and spice ingredients for coating and flavoring meat. It is a great way to give meat a ton of flavor.

How do you Use a Wet Rub?

A wet rub is comparable to a dry rub but also contains a liquid component. Mix all of your spices together in a bowl. Make a paste by combining some oil, vinegar, beer, juice, and/or other flavoring liquids. Apply the paste to the meat and/or toss everything in a bowl or zip-top bag to evenly coat.

Application Tips:

• Always apply the rub generously, creating an even coating
• Use paper towel to dab your meat dry before applying the rub
• Apply 1-2 hours before cooking for better flavor penetration
• For extra adhesion, brush meat with a light coating of mustard first
• For every pound of meat, use about 1 tablespoon of rub.

Customization Options:

Different meats call for subtle variations in your red rub recipe. Here are some adaptations:

For Pork:

• Increase brown sugar to 3 tablespoons
• Add 1 teaspoon ground coriander

For Beef:

• Reduce brown sugar to 1 tablespoon
• Add 1 tablespoon coffee grounds
• Increase black pepper to 2 tablespoons

For Poultry:

• Reduce cayenne to 1/2 teaspoon
• Add 1 teaspoon dried thyme
• Increase garlic powder to 3 tablespoons

Troubleshooting Common Issues:

Rub Not Sticking:

Ensure meat is pat dry and consider using the mustard technique mentioned above.

Too Spicy:

Reduce cayenne pepper by half or omit entirely. Increase brown sugar slightly to balance heat.

Too Sweet:

Reduce brown sugar and increase savory elements like garlic and onion powder.

Clumping:

Store with a few grains of rice to absorb moisture, or use a food processor to break up clumps.

Success Tips:

• Temperature Matters

Apply redrub at room temperature for better adhesion.

• Layering Technique

Apply in layers, pressing gently between each application for better coverage.

• Rest Period

Allow the rubbed meat to rest at room temperature for 30-60 minutes before cooking.

• Storage

Keep your rub in an airtight container away from heat and direct sunlight.

 How do you make BBQ sauce from scratch?

You will primarily need ketchup, prepared yellow mustard, brown sugar, garlic powder, Worcestershire sauce, salt, and hot sauce to make your barbecue sauce recipe. Unlike other recipes, this one doesn’t require vinegars at all.

Simply combine the above mentioned ingredients in a medium bowl and stir to dissolve the sugar. You can now use your barbecue sauce.Instead of brown sugar, you can substitute with honey or molasses; Dijon mustard can be used in place of regular yellow mustard; and some of the ketchup can be replaced with tomato sauce.

Then, to deepen it even more, add additional ingredients like Worcestershire sauce, Tabasco sauce, garlic powder, smoked paprika, or all of the aforementioned! Finally, you can optionally add more spices, such as cumin, chili powder, or cayenne pepper, to make it more complex. There are indeed endless options.

Recipe Video: How to Make Red Rub

FAQs

How long does homemade red rub last?

When stored properly in an airtight container away from heat and light, homemade red rub can last up to 3 months while maintaining optimal flavor.

Can I make red rub without brown sugar?

Yes, you can substitute brown sugar with coconut sugar or omit it entirely for a sugar-free version. Adjust other seasonings to compensate for the lost sweetness.

What’s the difference between red rub and regular BBQ rub?

Red rub specifically uses paprika as its base, giving it the characteristic red color and smoky flavor, while regular BBQ rubs might use various base spices.

How much red rub should I use per pound of meat?

Generally, use 1 tablespoon of rub per pound of meat. Adjust according to personal preference and meat type.

Can I use red rub on vegetables?

Absolutely! Red rub works great on grilled vegetables, especially corn, bell peppers, and potatoes. Use about 1-2 teaspoons per cup of vegetables.

Should I apply oil before the red rub?

While not necessary, a light coating of oil can help the rub adhere better. However, many prefer the mustard method for better adhesion.

Can I make my red rub less spicy?

Yes, reduce or eliminate the cayenne pepper and black pepper. You can also increase the paprika and brown sugar for a milder flavor profile.

Conclusion…

Mastering this red rub recipe opens up endless possibilities for your BBQ adventures. The key to success lies in understanding the balance of flavors and proper application techniques.

Whether you stick to the classic recipe or experiment with variations, this red rub will become a staple in your culinary arsenal. Remember to store your rub properly and adjust the seasonings to your taste preferences.

With practice and attention to detail, you’ll becreating professional-quality BBQ that will impress family and friends alike. Store your red rub creation in a cool, dry place, and it will be ready to transform your next BBQ masterpiece.