Barbecue Part 1: Discover Dry Rubs

Ingredients

Dry Rub for Chicken Thighs:

- 1/4 cup fine salt

- 1/4 cup paprika

- 2 tbsp black pepper

- 2 tsp cayenne pepper

- 1 tbsp garlic powder

- 1 tbsp onion powder

- 1 tbsp thyme

- 1 tsp powdered laurel (bay leaf)

- 1 tsp powdered basil

- 1 tsp oregano

Dry Rub for Pork Tenderloin:

- 1 cup brown sugar (or a combination of brown sugar and molasses)

- 1/2 cup salt

- 1/2 cup paprika

- 3 tbsp black pepper

- 2 tsp cayenne pepper

- 2 tbsp garlic powder

- 2 tbsp onion powder

- 2 tbsp powdered celery seeds

As the embers crackle and a delightful aroma fills the air, the return of the barbecue to our gardens ignites gourmet passions.

Serves

Difficulty

Easy

Cost

Affordable

Preparation Time

20 Minutes

cooking Time

Preparation

No data was found

Before cooking your meat

Let red meat rest at room temperature for about an hour. This ensures even cooking, as it allows heat to distribute evenly, thus preventing a raw center and an overcooked surface. Additionally, by not cooking the meat immediately after removing it from the refrigerator, you avoid thermal shock that can toughen the meat. Gently warming the meat before cooking will result in a softer texture.