Fourth of July Rub and Wash
Elevate your summer cookouts with the bold and irresistible flavors of the "Fourth of July Rub and Wash." This recipe combines a smoky, slightly sweet dry rub—featuring paprika, brown sugar, garlic powder, and a touch of cayenne for optional heat—with a tangy marinade made of apple cider vinegar, olive oil, and a hint of honey. Designed to infuse your favorite meats with maximum flavor, it’s perfect for grilling chicken, ribs, or steak. With just 10 minutes of prep and a marinade that works its magic while you relax, this recipe delivers juicy, tender results that will wow any BBQ crowd. Celebrate Independence Day with this smoky, savory masterpiece that’s as easy to make as it is impressive to serve!
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Recipe Information
Ingredients
- 2 tablespoons Paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 0.5 teaspoon Cayenne pepper (optional for heat)
- 0.25 cup Apple cider vinegar
- 0.25 cup Olive oil
- 0.25 cup Water
- 1 tablespoon Honey
- 1 tablespoon Worcestershire sauce
Instructions
In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, chili powder, ground cumin, black pepper, salt, and optional cayenne pepper to create the rub. Mix thoroughly to ensure all the spices are well blended.
Pat the meat of your choice dry with paper towels. Generously apply the rub to all sides of the meat, using your hands to press it in for maximum flavor. Set the meat aside while you prepare the wash.
In a separate small bowl or measuring cup, whisk together the apple cider vinegar, olive oil, water, honey, and Worcestershire sauce. This mixture is your wash or marinade.
Pour the wash over the seasoned meat, ensuring it coats all sides evenly. Use a resealable plastic bag or shallow dish to marinate the meat, and refrigerate for at least 1 hour, up to overnight, for deeper flavor.
Before grilling, remove the meat from the marinade and allow it to come to room temperature (about 20 minutes). Discard any remaining marinade for food safety.
Grill the meat over medium heat until cooked through, turning occasionally and basting with additional marinade or olive oil to prevent dryness during cooking. Use a meat thermometer to check for doneness appropriate to the type of protein you're grilling.
Allow the meat to rest for 5-10 minutes after grilling to seal in the juices. Serve hot and enjoy!
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 38.2 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
