There is no such thing as the “perfect” rub. It’s a matter of personal preference. Some like it sweet, some like it spicy. Others are fine with salt and pepper. Keep in mind that no matter how long you leave the rub on the meat, it will not penetrate deep into the meat past the first ¼ inch or so. I’ll often mix my dry rubs with olive oil to add fat and help distribute the dry seasoning. 

Start with the basic rub recipe below, and add other ingredients to create your own signature rub. When it’s time to put the rub to work, rub it into every nook and cranny. For a more pronounced flavor, wrap the meat with plastic wrap, and refrigerate it for a day or two before smoking. 

Basic Rub

Course: Main Course
Cuisine: American
Keyword: big game recipes, venison recipes

Ingredients

  • ½ cup kosher or sea salt
  • ¼ cup sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp paprika

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