Smokin' good y'all

Dry rubs are one way to add a layer of flavour to meats in prep for slow cooking, roasting or even smoking.

When in the Southern part of USA, especially in Texas, you will get to experience the many many smoke houses’ amazing food and sandwiches. The Southerners are known for the different smoke houses, where each following their secret recipe, they would dry rub meats, then place them in the smoker for numerous hours until they almost melt! And those meats will melt in your mouth alright! These smoked meats are then turned into pulled meat dishes, from pulled meat sandwiches with endless varieties of options and condiments, to pulled meats over mash, to even pulled meat stews served with Mexican rice…. Honestly, they produce such unique flavours, I can almost taste them as I type this!

What I have learnt is that not always does the meat need to be in the company of liquids as it cooks to produce a tender, flavoursome experience. It can be dry rubbed, then left to melt, wrapped, in a very slow oven, or smoker and the outcome is crispy outside and a very, very tender inside; packed to the max with flavour!

This here is my go-to dry rub that will allow you to achieve just that 😉


  • 2 tbsp paprika
  • 1/2 tbsp cumin
  • 1 tbsp ground coriander
  • 2 tbsp brown sugar
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp Smoked Chipotle (optional for spicy)
  • 1 1/2 tbsp salt
  • 1/2 tbsp black pepper


Mix all the dry rub ingredients well together.

Place in an airtight jar and store in a cool, dark and dry place.

Use within 6 months.


To use, simply coat the surface of the meat fully with this rub then place the meat in a roasting tin seasoned with oil, cover  and slow cook on low heat until completely tender. Or try it in making my Beef Tacos, recipe on this link.

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