Bring da Heat Dry Rub is one of my favourite homemade bbq rubs. This easy DIY spice recipe can be used as a seasoning for pork, chicken, beef, fish and seafood.
Bring da Heat Dry Rub is for adults only. If you have little hooligans with sensitive taste buds I highly recommend using a milder rub for their food. This one has a bit of heat, which I love but kiddos may not.
You can adjust the heat up or down depending on your tolerance level. Start with a little and work your way up.
Not only is this good for pulled pork but I’ve also used it on pork tenderloin, pork chops and ribs. It’s also great for chicken kebabs, beef kebabs and chicken breasts.
Honestly, this dry rub is great for bbq recipes, aka low and slow recipes. But it’s also good for grill recipes, aka hot and fast recipes. I do recommend watching it carefully if you use it for grill recipes since the sugar ratio is high.
Creating rubs is so much fun because you can adjust them to your own taste. It’s like a science experiment. Honestly, it’s so easy to play with the ratios to make your own signature rub. Experiment until you get the mix you love.
Then, rub it on everything in sight. Magical things happen when you let meat and spices play together!
Ingredients Needed for Bring da Heat Dry Rub:
- brown sugar
- fine sea salt
- garlic powder or flakes
- chipotle powder
- chili powder
- ancho chile powder
- red pepper flakes
- black pepper
How to Use Dry Rub:
- Mix the ingredients together in a bowl. Set aside.
- Pat the meat you have selected to bbq dry with paper towels.
- Apply mustard or oil to meat before adding the dry rub.
- Sprinkle dry rub over every inch of the meat, making sure to coat all sides evenly. Rub it all the nocks and crannies.
- To avoid any cross-contamination, use one hand to sprinkle the rub over the meat, and the other hand to rub it into the meat.
- You can either grill the meat immediately or later. Either option is acceptable!
How to Store:
- Leftover rub can be stored in glass spice jars or plastic spice jars.
- Store in a cool, dry place.
- Rub will keep for 1 to 2 months if stored correctly.
More Rub and Sauce Recipes:
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Bring da Heat Rub
- 1 cup brown sugar
- 1/4 cup fine sea salt
- 1/4 cup garlic powder or flakes
- 1 1/4 teaspoons chipotle powder
- 1 teaspoon chil powder
- 1/2 teaspoon ancho pepper powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- Pour all your ingredients into a medium sized bowl and mix really well.
- Transfer to an air tight container and seal. I use mason jars for spices. Love them.
- Store in a cool, dry place away from heat and sun.
- When ready to use rub generously on meat the night before you cook it.
- My process is to slightly moisten the meat with oil. Then I coat the meat with rub. Then I rub it in. Then I cover it and pop it in the fridge overnight. I take the meat out about 30 minutes before I need it so I don't grill cold meat.
Now be confident and get your grill on!
Originally posted on August 23, 2013.
Updated on July 21, 2020.
I love that you don’t hold back with the brown sugar. I have used brown sugar in spice rubs before, but never this much. I am thinking this much can only be a good thing!
It’s to develop a nice rich bark on the meat. The sugar caramelizes and the results are amazing for slow cooking. This is one of my favourites.