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Barbeque Dry Rub  


4 tb Cumin  

2 tb Salt 

4 tb Thyme  

2 tb Curry Powder 

4 tb Garlic powder  

1 tb Onion Powder 

4 tb Black Pepper, freshly ground  

1 tb MSG or other flavor enhancer 

2 tb Cayenne Pepper -(optional) 


In a small bowl or glass jar with a lid, combine all the ingredients. Stir 

or shake to mix. Use immediately or store in a cool, dark place for 

several months. 

This rub is pretty strong and so I do not recommend it for thin cuts (like 

ribs). But it is swell on heavier cuts of meat such as beef round, prime 

rib, pork shoulders, and even the whole hog. With this recipes, you have 

enough for five shoulders or four hams. Best if you let the meat marinate, 

loosely covered, in the refrigerator for a good twenty-four to forty-eight 

hours after being rubbed. 



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