Best Dry Rubbed Bbq Beef Brisket Or Chicken Recipes

The Ultimate Dry Rub image

Provided by lyuba

Time 5m

Number Of Ingredients 9

4 tbsp dark brown sugar
4 tbsp smoked paprika (can substitute regular paprika)
2 tbsp coarse salt
1 tbsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp ground coriander
1 tsp cayenne pepper

Steps:

Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
Dry rub can be used right away or stored for up to 6 months.
To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

Nutrition Facts : Calories 331 kcal, Carbohydrate 77 g, Protein 6 g, Fat 4 g, Sodium 13998 mg, Fiber 13 g, Sugar 50 g, ServingSize 1 serving

Dry Rubbed BBQ Chicken image

Provided by Claire Robinson

Categories main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 6

8 cups water, plus 2 tablespoons
3/4 cup kosher salt, plus 1 teaspoon
3/4 cup light brown sugar, plus 1 tablespoon
3/4 cup white vinegar
1 tablespoon dry BBQ seasoning, plus 2 tablespoons
2 large bone-in, skin-on chicken breast halves

Steps:

In a large plastic container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, vinegar and 1 tablespoon of the BBQ seasoning. Stir until well mixed. Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours
Preheat the oven to 350 degrees F.
Remove chicken from brine and pat dry. In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning. Rub the outside of the chicken with spice mix and transfer to a roasting pan. Add 2 tablespoons of water to the bottom of the pan and put in the oven. Roast for 45 minutes or until the internal temperature at the thickest part of the meat reaches 160 degrees F on an instant-read thermometer. Remove the chicken from the oven to a cutting board. Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter. Enjoy!