In traditional American barbeque, a dry rub is meant to be used as a base layer that seasons and marinates meat, then gives it a nice crust once it is cooked slow and low. It is usually used in tandem with a barbeque sauce that is either mopped on during the cooking process or used as a dipping sauce on the table.
Every county, town and pitmaster in the American barbeque belt has their own feelings about what goes into a barbeque rub. Some are sweet, some salty, some spicy, some simple, and some complex. We named this blend Barbeque Belt Chicken and Rib Rub because it represents what seems to us like the best aspects of a number of different styles: some salt, some sugar, a touch of heat, and loads of flavour. It’s a delicious base for barbequed chicken, turkey, pork shoulder and ribs. If you want to eat Memphis-style, serve your barbeque dry with sauce on the side. If you want Kansas City-style, mop the meat frequently with sweet barbeque sauce while it cooks. In the Carolinas, you’d use a thinner, vinegar-based sauce or a spicy mustard-based barbeque sauce. We’ll leave the specifics up to you.
Ingredients: turbinado sugar, sea salt, paprika, mustard, garlic, chiles, black pepper, onion, coriander, thyme, marjoram, allspice, mace, celery seeds, cumin, turmeric, ginger, fenugreek, Mexican oregano, cinnamon, cloves, cardamom, cayenne pepper, annatto seeds.