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We recently wrote an article for Barbecue Mag Online that featured several Santa Maria BBQ recipes. This dry rub recipe is featured in that article. We find that it brings out much of the natural flavors of meats and vegetables while maintaining simplicity. This recipe can easily be made into a larger batch and stored in your pantry or spice cabinet.
Santa Maria Dry Rub:
5 Tsp. Kosher or Sea salt
2 Tsp. Black Pepper
2 Tsp. White Pepper
1 Tsp. Onion Powder
3 Tsp. Granulated Garlic
* To add more heat, add 1/2 tsp Cayenne Pepper or Red Pepper flakes.
Suggestions: When making a dry rub, try to keep the ingredient “grinds” similar. They will be much easier to apply in an even manner. One more suggestion, smaller grind will melt into the meats faster and bond better during the cook. Rub a good olive oil onto the meat surface prior to seasoning, doing this will allow the dry rub to adhere better and dissolve even more quickly.
Check out the entire article in Barbecue Mag Online: www.bbqmagonline.com
Ok, so this is a dead simple post about a great BBQ Rub, but it can be used as a regular flavor boost for about everything imaginable. This “Original Recipe” was invented by Mike Mills, and he called it “Magic Dust”. This recipe isn’t mine, and has been relentlessly copied and modified. This is a pretty basic rendition that anyone cam make simply at home and have around.
- 1/2 cup paprika
- 1/4 cup kosher salt, finely ground
- 1/4 cup sugar
- 2 tablespoons mustard powder
- 1/4 cup chili powder
- 1/4 cup ground cumin
- 2 tablespoons ground black pepper
- 1/4 cup granulated garlic
- 2 tablespoons cayenne
Make it this way first, but it you prefer a bit more heat, add slight amounts of both Black Pepper and perhaps the mustard powder. Easy on the additions, as in most spices – a little either way can completely change how you mouth tastes the rub.