Dave’s 3-2-1 BBQ Rub: The Ultimate Smoked Meat Seasoning
5 minutes
765 reads
About Dave's 3-2-1 BBQ Rub: The Ultimate Smoked Meat Seasoning
Elevate your grilling and smoking game with Dave's 3-2-1 BBQ Rub, a flavorful blend perfect for chicken, pork, and beef. This expertly balanced dry rub infuses meats with a delicious smoky sweetness, thanks to a unique combination of paprika, brown sugar, and a hint of spice. I've even used it to add a BBQ kick to veggie dishes like coleslaw and baked beans!The magic of this recipe lies in its simplicity and versatility. Whether you're smoking a tender pork shoulder or grilling juicy chicken breasts, this rub delivers consistently amazing results. The blend is easy to make, and the results are mouthwatering.Originally created for low-and-slow cooking, this rub brings out incredible flavor and tenderness, transforming even tough cuts of meat into fall-apart masterpieces. Get ready to experience BBQ like never before!
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Recipe Time & More
Prep5 minutes
Total5 minutes
Ingredients
Spices
- 3 tbsp Paprika sweet or smoked paprika. adjust to your preference.
- 1 tbsp Cumin ground
- 1 tbsp Mustard Seeds ground
- 1 tsp Cayenne Pepper ground cayenne pepper. adjust for desired heat level.
Sweetener & Salt
- 3 tbsp Sugar packed light brown sugar is recommended for optimal results., brown
- 2 tbsp Coarse Sea Salt
Instructions
Prepare the Rub
- Combine all ingredients in a bowl and mix thoroughly until evenly distributed.
Prepare the Meat
- Pat your chosen meat (pork, chicken, beef, etc.) dry with paper towels. This helps the rub adhere better.
- Generously rub the spice mixture all over the meat, ensuring complete coverage. Press gently to help the rub stick.
- Refrigerate the meat for at least 8 hours, or preferably overnight, to allow the flavors to penetrate fully.
Cooking Instructions (Example: Pork Shoulder)
- Preheat oven to 210°F (99°C). Place the rubbed meat in a roasting pan or on a smoker.
- Cook the meat at a low temperature for an extended time (e.g., 12 hours for a 7-pound pork shoulder). Cooking time will vary depending on the cut of meat and desired level of doneness. Use a meat thermometer to check for internal temperature.
- The meat is done when it's extremely tender and easily pulls apart. Internal temperature will depend on your cut of meat. Consult a meat thermometer guide for your desired temperature.
Serving
- Once cooked, let the meat rest for 15-20 minutes before shredding or slicing. Serve on buns, over rice, or as part of your favorite BBQ creation!
Recipe Notes
Expert Tips for the Best BBQ Rub
- Adjust the spice level: Reduce or increase the cayenne pepper to suit your preferred level of heat.
- Experiment with other spices: Feel free to add a teaspoon of garlic powder, onion powder, or black pepper to customize the rub to your taste.
- Don't be shy with the rub: A generous amount of rub will yield the best results. Don't be afraid to use more than the recipe suggests.
- Consider using a meat injector: For extra flavor penetration, inject a flavorful liquid like apple cider vinegar or beef broth into the meat before applying the rub.
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Recipe Nutrition
Calories: 18kcalCarbohydrates: 4gProtein: 0.2gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 1414mgPotassium: 28mgFiber: 0.2gSugar: 4gVitamin A: 179IUVitamin C: 4mgCalcium: 11mgIron: 0.5mg
Dave Martin
Articles: 2
5 Comments
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This looks perfect! Thanks for posting.
This is perfect! Can’t wait to taste it.
Absolutely wonderful! Can’t wait to make it.
Looks so good! Can’t wait to try it.
Seems this would add some really good flavour to the final product. Really like this line “The meat will be so tender it will fall apart and will be easily “pulled” apart for sandwiches.” Thank you for sharing Dave.