Tips fpr Using Dry Rubs on Lamb, Beef, Pork, Chicken…..

Tips for using Dry Rubs!



Instruction For
BBQ Dry Rub Recipe

Sprinkle heavily and very lightly rub into the meat and refrigerate 2 to 8 hours or overnight in a resealable food bag or sealed container.

Dry Rub Tips

  • Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat.
  • BBQ dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used for your next barbecue ribs dry rub recipes or any recipe for meat rubs when you need it.
  • Keep a record of the different spices and amounts of each used for any future meat rub recipe.
  • When mixing and storing rubs, record the date on the container storing the rub.
  • You can freeze meat after applying a rub, just thaw and enjoy at a later time.


  • Don’t reuse remaining rub after it has been in contact with meat.
  • Use fresh spices. You won’t get the best dry rub using stale spices. Buy spices in small quantities and try to use them up in 6 to 12 months.
  • Spices should have a strong aroma, if it doesn’t have a smell throw it out, the spice is properly useless.
  • Thin cuts of single serve portions of meat let the dry rub marinate 30 to 60 minutes before cooking. Thicker cuts like steak and chops 1 to 3 hours before cooking. Large or tough cuts of meat such as ribs, briskets or pork shoulders let the dry rub marinate 4 to 24 hours or more before cooking.


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