BBQ Rub-a-dub
Posted by Caveman Cooking on July 13, 2010
Usually, I like to use the proprietary rubs offered by the folks at World Spice Merchants. However, in a pinch (ie. when I have forgotten to place my order) I’m forced to come up with my own creations. This is one of my favorites, developed originally for my Dutch Oven R&R Pulled Pork made with R&R BBQ Sauce, but it’s also good for any pork, beef, or even chicken Q-ing needs. Best of all, it’s super simple!
SIDE NOTE: I realize that I haven’t posted any actual recipes in a bit since we were on our two week, 2900 mile jaunt up to Idaho. Sure, there have been a bunch of great Road Trip Hits posted (and there is one more coming), but it’s time to share more Caveipes. So, over the next several days, I’ll be posting a few seasonal BBQ recipes for you to enjoy.
INGREDIENTS
3 TBSP Paprika
2 TBSP World Spice Merchants Ancho Chili Powder
2 TBSP World Spice Merchants Chipotle Chili Powder
2 Tsp Cayenne Pepper
1 Tsp Sea or Kosher Salt
1 Tsp Dried Chopped Garlic
1/2 Tsp Red Crushed Pepper
1/2 Tsp Black Pepper
RECIPE
In a small bowl mix or whisk all ingredients together well. Then, spread liberally on your intended target. Cover and refrigerate a minimum of 4 hours (overnight is better). You should have enough rub for 5-6 pounds of meat or two racks of ribs. Pictured here encrusting some Country Style Pork Ribs.
Prep Time = 5 minutes
Cook Time = n/a
Makes 4 Tablespoons
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.
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caren said
sounds delicious!
I was AWOL for a bit because I am not super into Mexican food, glad to see a recipe again! 🙂
I have to ask a really stupid question. When you use a rub such as this can you bake the meat or even put it in a slow cooker? I am on the 2nd floor of a condo building and we are not permitted to grill 😦
cavemancooking said
Hey Caren! Check out the non-Mexican RT Hits. Hank’s Creekside was awesome, as was Mezzaluna Italiano! 😉
Not a stupid question at all! As a matter of fact, I developed this rub (and the sauce that goes with it) for my Pulled Pork recipe which is done in a Dutch Oven. So, yeah, it will work very well in the oven, or even a crock pot.
Steve said
I always use rubs when I grill but I’m never cleaver enough to write them down though I always seem use the same ingredients. Along with most of what you used I always add coriander, dried mustard and cumin.
cavemancooking said
Yeah, Steve, I’m usually in the “Kitchen Sink” crowd when it comes to adding spices, too. Love putting Coriander (especially the whole seeds) in my rubs. However, as I said, this was developed to compliment my R&R BBQ Sauce (recipe coming tomorrow). Hence, the “spartan” nature of this rub. 😉
yourgaminglife said
This looks like a great dry rub. I looked at it and i can’t find anything that i would add to it.
http://www.best-easy-recipes.com/Meathelp.html
R&R BBQ Sauce by Caveman Cooking — SmokinTex.com Blog said
[…] 2 Shots (3 Ounces) Dark Rum 4 TBSP Molasses 4 TBSP Brown Sugar 4 TBSP Apple Cider Vinegar 2 Tsp BBQ Rub-a-dub (or the smokey rub of your choice) 1 Tsp Red Crushed Pepper 1/2 Tsp Cayenne Pepper 1/2 Tsp Sea or […]
Dutch Oven R&R Pulled Pork « Caution: Caveman Cooking said
[…] – 5 Pounds Pork Shoulder 1 Preparation BBQ Rub-a-dub 1 Preparation R&R BBQ Sauce 1 Medium Onion 3 Large Garlic […]
Fresh Seafood@MeatHub Inc. said
This rub sounds like it would be good on anything! Yum. 😀
Caveman Cooking said
Thank you, Ryan! It really is a good one. Though, it really shines when paired with our R&R BBQ Sauce!
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This is just what I needed. I am no subscribed to your feed. Thank you.
Viognier & Spicy Food? – Shrimp Tacos | foodwineclick said
[…] Barbecue Rub from Caveman Cooking – this has become my all-purpose savory/spicy rub […]