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

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Step 4: Signature Flavors

This is the time to stamp your name on your backyard offerings.
Coriander―Use with pork, lamb, poultry and beef.
Dill―Use with chicken and fish.
Garlic powder―Use with pork, beef, lamb, poultry, seafood, and wild game.
Ginger―Use with wild game, fish, seafood, pork, and poultry.
Onion powder―Use with pork, lamb, poultry and beef, seafood, and wild game.
Oregano―Use with lamb, beef, and fish.
Mustard powder―Use with beef, lamb, poultry, pork, and wild game.
Rosemary―Use with fish and poultry.
Thyme―Use with beef, fish, pork, and poultry.

pictured Rib Dry Rub