It's all about the rub.....

Whether you are a fan of the sauce (BBQ sauce that is) or not, all food that goes on the grill needs some spice to start things off. In my house, we are not fans of using sauce on anything that goes on the grill and we use my dry rub on anything and everything all year round. I believe that every dry rub needs to have a base spice that gives the food that you are grilling a foundation for that incredible taste the spice mixture is adding to the food. The amounts of each spice are up to you (the base spice I usually add a larger quantity) and you can adjust it as you experiment with different flavors. Personally, I make a lot of it and store it in an empty dry spice container so it’s easy to reach for when it comes time to cook. Even if you are an avid 'saucer', try using this dry rub on the meat/chicken/fish when you start grilling/cooking it and add the sauce at the end for an added flavor boost.

Base Spice: Cumin

The Rest:

Cayenne Pepper

Fresh Ground Black Pepper

Kosher Salt

Onion Powder

Garlic Powder

Smoked Paprika