All-Purpose Dry Rub: Perfect for Turkey, Chicken, Pork and Beef
This all-purpose dry rub is perfect for turkey, chicken, pork, and beef. Dry rubs are one of my favorite and most useful methods for tenderizing and giving flavor to meat. I often use dry rubs for wild game such as venison, but some of my favorite meat on which I use them is poultry.
I find using dry rubs for larger animals much more convenient than that of brines, plus I can control the salt content a bit more. This year, I am using a dry rub and smoking my turkey for Thanksgiving. The turkeys seemed to be outrageously big this year. That is a good and bad thing. My family is large, so we will all eat well, but my refrigerator space and smoker aren’t equipped for such large whole animals.
Spatchcocking the turkey saves a little space and adds more area for the dry brine. Not only will I get more even cooking from spatchcocking, the skin will be super crispy with crazy great flavor from the dry rub.
For wild ducks, turkeys, deer, and wild boar, I adore using coffee in the dry rub. Coffee is acidic, breaking down the meat that much more, but for an all-purpose rub I leave the coffee out. Feel free to add it to this dry rub recipe if you need a little extra tenderness to your meat.
I love the combination of salt, chili powder, cumin, garlic powder, brown sugar, mustard powder, cayenne and black peppers. It perfectly flavors just about any meat but is super on turkey. I think the touch of sweetness from the brown sugar with that tang of mustard powder just works. It’s truly amazing.
Massage the rub thoroughly into the meat and refrigerate for at least 3 hours. I usually refrigerate for 24 hours, and if it is wild game, 48 hours.
Dry Rub: Perfect for Turkey, Chicken, Pork and Beef
- 1/4 cup Kosher salt
- 1/4 cup ground cumin
- 1/4 cup chili powder
- 1/4 cup brown sugar
- 1/3 cup garlic powder
- 1 tbsp mustard powder
- 2 tbsp cayenne pepper
- 2 tbsp ground black pepper
- Mix all ingredients and rub thoroughly into the meat. Cover the meat and refrigerate for at least 3 hours. I like to leave it in the refrigerator for 24 hours or overnight.