MyHomeIdeas & MyRecipes networks

Barbecue Party Guide

Low and slow is the name of the game. No matter what you’re cooking―whether it’s beef, pork, or poultry―our tips will have you serving up ’cue like a pro.

Create a Signature Dry Rub

Follow this simple, four-step method to create your own signature dry rub.

Article by Scott Jones

3 of 8

View all

Step 3: Transition Spices

Transition spices unite the rub’s sugars, salts, and peppers. These spices are not as dominant as other spices, so they can be added with a heavier hand.
Chili powder―Has a pungent earthy flavor. Use with beef, lamb, pork, and wild game.
Cumin―Aromatic with a nutty, light peppery flavor. Use with beef, poultry, fish, pork, and seafood.
Paprika―Hungarian paprika has a deeper, heartier flavor, while Spanish paprika has a milder flavor. Use with beef, poultry, fish, pork, and seafood.

pictured Potato Salad Dry Rub