Quincy’s Generic Grill Rub

/ QJA Cooking, Seasoning / By

If you do any kind of grillables on the barbeque or use a smoker, use this a more generic but very bold dry rub on beef, pork, turkey and chicken.  I haven’t tried it on fish, but it might work there as well.  This can also be used for roasting meats in the oven or slow-cooking them in a crock pot, but I pretty much just use my grill for this sort of work.

Ingredients

  • 3 1/2 cups granulated raw cane sugar (the brown stuff not the white)
  • 2 1/2 cups dark brown sugar
  • 1 1/2 cup sea salt
  • 1/2 cup minced dry garlic
  • 1/2 cup minced onion
  • 4 tbsp. dry parsley
  • 4 tbsp. paprika
  • 4 tbsp. dry cilantro
  • 4 tbsp. basil
  • 2 tbsp. butter buds
  • 4 tbsp. celery salt
  • 4 tbsp. garlic powder
  • 2 tbsp. black pepper
  • 2 tbsp. oregano
  • 3 tbsp. white pepper
  • 2 tbsp. celery seed
  • 2 tbsp. cumin
  • 2 tbsp. powdered vinegar (can be found in Asian markets – used in sushi rice)
  • 2 tbsp. powdered ginger
  • 2 tbsp. crushed red pepper (or 3)
  • 2 tbsp. dill
  • 5 large mason jars or like-size storage containers.

Preparation

This is an easy one.

  1. Simply mix everything together (yes, it makes a lot) in a gigantic mixing bowl and do your best to get rid of all brown sugar balls and chunks.

Application

The mix can be put up in mason jars and in sealed containers that will store for years – not that mine has ever stayed in the jars that long.  Keep in mind that in humid climates the brown sugar may solidify a bit, so be careful.  Prior to using you will need to break it up a little by shaking it some if it has been sitting for a while.

In use I recommend that you apply the rub in a uniform layer to your de-thawed meat the night before you grill or bake.  Simply shake on and press in a thin to thick layer of the rub (apply to taste and experiment a little) and allow the juices of the meat to soak into the rub and the flavor of the rub to absorb into the meat.  I generally wrap the meat in plastic wrap or aluminum foil and press it into the surface as tightly as possible.  If using aluminum foil, you can do your cooking in that, and I consider this to be the preferred method.

NOTE: If using the mason jars, I suggest you use a double-lid where the inside one has holes drilled it for shaking the mix out while the outer lid keeps it sealed. It works out pretty well.

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