Spicy Dry Rub
This Spicy Dry Rub is perfect for grilling and smoking beef, pork and chicken.
Using different spice combinations in your camping dinner recipes can transport you across the globe without moving one single inch!
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Tips For Making Your Own Seasoning Blends
I like making my marinade and rub recipes using assortments of readily available herbs and spices I already have in my kitchen. Doing that ensures I use my ingredients before they get too old and lose their flavoring.
- Depending on who you talk to, the shelf life of most jarred dry spices is 1-3 years for ground spices, and, 3-4 years for whole (unground) spices.
- So, when you create your very own magic dust rub, be sure to use the freshest dried spices you have to maximize the flavor you get when cooking with them.
Basic Spicy Ingredients For Dry Rubs
I like combining black pepper, cayenne pepper, dry mustard and chili powder to create the spiciness in my slightly fiery spice concoctions.
In this particular recipe, the hotness is balanced out with a bit of brown sugar and more flavor is added with garlic powder, onion powder and cumin. Additionally, nice color and flavor is brought in with a generous portion of paprika.
How To Store Homemade Dry Mixes
If you are using large quantities of your dry rubs, you can make them in big batches. Just make sure you keep them in airtight containers, glass or plastic work well, and store them in a cool, dry location for up to 1 year.
Using Dry Spice Mixtures On Camping Trips
Rubs are the preferred barbecue seasonings when making grilled or smoked meats that are slathered in BBQ sauce just before serving.
- You’ll want to dry the meat by blotting it with a paper towel, then generously dusting the seasoning on all sides of the meat and pressing (not rubbing) it into the meat making sure to get the mixture in all of the nooks and crannies.
- After peppering your favorite herbs and spices on all sides of your food, it is best to let it sit for a while to give the flavors time to infuse into the meat and allow it to get to room temperature before placing it on your grill, over your campfire or in portable smokers.
Carrying Dry Spice Blends To The Campsite
Portable Stainless Steel Spice Shaker Seasoning Dispenser Set With Rotating Lids And Travel Bag
Spice jar sets with travel bags are really nice for transporting spices to the campsite. They stay neat and clean, are easy to find in one bag and have adjustable dials to control the quantity of the mix you are shaking out of the containers.
Check out the 5 essential spices you should have in your camping spice kit.
Recipes That Use Spiced Rubs Containing Some Heat
Grilled Pork Loin Roast
This rub makes a beautiful golden-brown crust on this grilled pork roast that can be cooked over a propane or charcoal grill or a campfire.
Smoked Chicken Legs
Many rub recipes contain sugar which provides a nicely caramelized texture to meat but it can burn so you’ll want to grill over indirect heat or at a low heat using a smoked cooking method like we did when we made our smoked chicken legs.
See more camping smoker recipes that include ideas for appetizers, sides and main dishes.
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Ribs are one of the most popular menu items that use rubs while cooking with dry heat. If you don’t have a smoker set-up, see how to slow cook ribs in Dutch ovens while you are in the great outdoors.
Recipe
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Spicy Hot Dry Rub Recipe
Ingredients
- 1/4 cup brown sugar
- 1/4 cup paprika
- 1/4 cup garlic powder
- 1/4 cup salt
- 1/4 cup black pepper
- 2 tablespoons onion powder
- 2 tablespoons cumin
- 1 tablespoon cayenne pepper
- 1 tablespoon dry mustard
- 1 tablespoon chili powder
Instructions
- Mix all ingredients together, working clumps out of the brown sugar.
- Store dry mix in a tightly sealed (glass or plastic) container in a dry, cool place for up to 1 year.
- Use as dry rub to season meat for grilling, frying or smoking meats like beef, pork and chicken.
Notes
- Depending on how much rub you like on your food, or as directed by specific recipes, you should get approximately 3-5 meals out of one batch of this recipe. The nutrition information is based on making 4 meals that serve 4 people.
What do you think?
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