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    You are in: Home / Recipes / Barbecue Dry Rub Recipe
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    Barbecue Dry Rub

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Sue Lau's Note:

    Great for ribs, pork, and chicken on the grill! Can be used just before cooking, or rubbed in before meats are put into a marinade. :)

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    Units: US | Metric


    1. 1
      Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
    2. 2
      Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
    3. 3
      Store in an airtight container.
    4. 4
      To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
    5. 5
      Can coat and leave refrigerated up to 24 hours in advance.

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    Ratings & Reviews:

    • on August 12, 2002


      I made a double batch as I BBQ a lot and I am so glad I did. I used it on chicken and it was scrumptious. I rubbed the chicken the evening before and left it in the fridge until BBQtime the next day Thanks Sue great rub!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2008


      This was so good I am going to do what Bergy said and make double batches of this! Absolutely fabulous! I rub it on everything you SO much for sharing this wonderful blend! LA :-)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Barbecue Dry Rub

    Serving Size: 1 (88 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 595.8
    Calories from Fat 181
    Total Fat 20.1 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 347.6 mg
    Total Carbohydrate 111.1 g
    Dietary Fiber 32.8 g
    Sugars 62.1 g
    Protein 17.9 g

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