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Juancho's Mustard Rub 1

Barbecue is more art than science. And a really relaxing way to get through your week-end. While your kettle grill stands there smoking for a couple of hours you have plenty of time to have a drink and to chew over your sins.

It was during such considerations that I realized that ever since I was a child I've always been very fond of Pork with Mustard.

So, after a series of experiments and evaluations this simple yet beautiful spices mix has evolved. Since then, this sweet and spicy Mustard Dry Rub recipe has become one of the family's favourites, and not just on pork.

Juancho's Mustard Dry Rub

Juancho's Mustard Dry Rub

Hot Smoke Highway Chicken, treated with 2 tablespoons of Juancho's Mustard Rub "Juancho's Mustard Rub" is not just a tasty spare ribs dry rub, it also combines very well with chicken or lamb!

And as you might have thought, this mustard rub combines very well with Juancho's Honey-Mustard Glazing.

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Dry Rub Ingredients

This Hot Smoke BBQ mustard rub recipe is a mix of the following ingredients:

3 Tablespoons
4 Tablespoons
4 Tablespoons
8 Tablespoons
4 Tablespoons
Seasalt (no iodine)
Black Peppercorns (ground medium-coarse)
Garlic Powder
Brown Sugar (firmly packed)
Mustard Seed, ground medium coarse

Black Pepper Corns by Hot Smoke BBQ.

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Mix and Massage...

Quite simple: Put all ingredients in a non-reactive bowl and mix everything thoroughly. Break any lumps of brown sugar using the back of a spoon, or use your fingers.

Use about 2 to 3 tablespoons of rub for every 2 pounds (about 1 kilo) of meat.

The above will yield about 1.5 cup of dry rub. Put the remaining rub, if any, in an airtight jar or zip-lock bag. Stored in a cool and dark place it will keep for at least a couple of months.

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The PitMaster Suggests

Juancho's Mustard Rub goes very well together with pork or lamb, but also with chicken:

Hot Smoke Highway Chicken Hot Smoke Highway Chicken
Just imagine you have to scrape your chicken from the highway after it's been hit by a couple of 18-wheelers...

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Other Hot Smoke Barbecue Dry Rubs

Juancho's Mustard Rub Number 2

Photo of Juancho's Mustard Dry Rub No. 2 for Barbecue Pork, Chicken or Lamb by Blue Smoke BBQ. This spices mix for barbecue pork is the result of trying something else for five or six times in a row until we were satisfied with the result.
            Discover that sweet-spicy-crispy crust!

Amarillo Dry Rub

Amarillo Dry Rub The name of this yellow dry rub recipe refers to Amarillo, the town in the Texas Panhandle, along the famous Route 66. Cowboy country, and a very good place for barbecue beef!

Juanita's Dry Rub USA #1

Photo of Juanita's Dry Rub USA #1 Surprise friend and foe with a true American taste. This rub is suitable for all kinds of meat such as pork or lamb, but is especially tasty on chicken and Guinea fowl.

Brazos Beef Rub

Brazos Dry Rub The Brazos Beef Rub recipe is quite easy to make: salt and pepper, and a hint of Tex-Mex: garlic, paprika, rosemary and cummin.
While it was designed for beef, it is also great on lamb or mutton!

Black Pepper Corns

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At Hot Smoke BBQ we love Chile Peppers!

Keep Smokin' !