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This is the only BBQ Dry Rub recipe you’ll ever need! This homemade spice rub is an all-purpose blend of sweet, savory and spicy barbecue seasonings. It’s so simple to make and perfect for all of your grilling and barbecue needs. Endlessly versatile, simply sprinkle this seasoning over everything from beef or pork to chicken, fish, or veggies, and await on a beautiful explosion of American BBQ flavor!
Table of Contents
About this homemade BBQ Dry Rub
This homemade spice blend is the perfect way to infuse bold barbecue flavor into meats, pork, chicken, seafood, vegetables and more!
This multi-purpose BBQ rub is savory, sweet and spicy in taste with subtle notes of smokey and earthy flavors. It’s the perfect mix to have on hand when you want bodacious BBQ, but don’t want to leave the comfort of your home! It’s easily mixed together in a matter of mere minutes and perfect for all of your grilling and barbecuing needs! Or, you can use it to jazz up roasted chicken, crock pot brisket, instant pot pulled pork and more!!
Plus, this barbecue spice rub recipe is totally customizable and allows you to be in control of the flavor profile! Make this rub as hot and spicy or mild and sweet as you and your family like! (Scroll down to read about how to customize this blend.)
While store-bought rubs can be convenient, they are often overloaded with salt and unhealthy additives. This rub is made with common pantry spices and seasonings – and zero weird or unhealthy ingredients! It’s all about brilliant barbecue flavor with little to no effort and absolutely zero additives! Plus, it’s a great way to use up any seasonings you have hanging around your kitchen!
If you’re looking for more homemade spice mixes, be sure to try these recipes next: Fajita seasoning, Greek seasoning homemade, Italian seasoning, Jerk seasoning rub, and Sazon seasoning.
Ingredients for this bbq spice rub
Barbecue rubs are made up of two primary flavors – salty and sweet – which delivers a solid foundation of seasoning and flavor, plus a base for caramelization. The simplest dry rub is made from salt, pepper and brown sugar. However, a great dry rub will incorporate more taste elements, such as spicy, smoky or earthy flavors.
This all-purpose barbecue dry rub combines a good dose of salt, pepper and sugar with other flavor enhancers to create a mixture that provides an explosion of flavor!
- Brown sugar: Sugar is essential for sweetness and caramelization. You can use light or dark brown sugar depending on your preference. Use dark brown sugar if you want a more intense molasses flavor.
- Cumin: Ground cumin lends a delicious earthiness to the mix.
- Salt: Salt is an absolute necessity as it enhances the flavor of food! Make sure you use kosher salt for the best flavor!
- Smoked Paprika: This variety of paprika provides a smoky flavor that is still slightly sweet without any heat. You can substitute sweet or hot paprika if desired!
- Black Pepper: Coarsely ground black pepper provides a subtle earthiness and woody flavor.
- Onion Powder: While onion powder doesn’t taste exactly like fresh onions, it does provide a good amount of savory flavor.
- Garlic Powder: Made from dehydrated and ground garlic cloves, garlic powder adds a subtle fullness of savory flavor.
- Chili Powder: A high quality chili powder adds a depth of flavor and a good amount of heat.
- Cayenne: Cayenne offers plenty of kick without overpowering other flavors.
Recipe variations
This BBQ spice rub recipe is very flexible and easily customizable! You can get as involved and creative with your seasoning mix as you’d like! No matter what you decide to add, just remember to keep a balance between all the elements – sweet, savory and spicy. No one is going to enjoy a rub that’s 95% heat!
- Sugar: Play around with the varieties of sugar in your rub. Try adding granulated or turbinado sugar to the mix!
- Mustard Powder: Ground mustard can add tangy heat and sharp flavor.
- Crushed Fennel Seeds: Toasted and ground fennel seeds add a slightly sweet, licorice-like taste.
- Dried Oregano: Aromatic oregano lends a slightly bitter, earthy flavor.
- Coriander: Ground coriander provides an earthy and floral taste.
- Sumac: Fragrant sumac lends an acidic flavor that can bright up a dry rub.
- Spicy elements: Crushed red pepper flakes, ground chipotle pepper or hot paprika are a great addition if you want a spicy rub!
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
How do I apply seasoning rub to meat?
Dry rubs are the best way to infuse flavor into your meats! While there are no hard or fast rules, rubs should be applied directly to meats before cooking.
- Dry meat: Blot the meat dry by patting it with paper towels.
- Drizzle with oil – optional: You can drizzle a tiny bit of olive oil onto the meat to help the dry rub adhere if desired. Just make sure you massage the oil into the meat to evenly coat.
- Coat meat: Shake or sprinkle the spices evenly over the meat.
- Rub: Use your hands to vigorously rub the mixture into the meat, taking care to get the seasonings into any nooks and crannies! Also, make sure you lift up any thick skins, like those found on chicken, so you get the rub directly onto the meat!
- Chill – optional: You can cook the rubbed meat right away. Or, you can transfer the rubbed meat into an airtight container or resealable bag and store it in the refrigerator for up to 72 hours. As the rub sits on the meat, the more the flavor will develop into the meat. Keep in mind meat needs to come to room temperature before cooking.
- Cook: Transfer meat directly to barbecue and cook as you normally would. Enjoy!
How much rub do I use?
You should use 2 to 4 teaspoons of barbecue seasoning per pound of meat, depending on how much flavor you want.
For example, a 3-pound rack of ribs will need 2 to 4 tablespoons of rub.
This barbecue dry rub recipe is incredibly easy to prepare and made with simple pantry seasonings, yet it packs tons of flavor! It will become your go-to blend for all things BBQ!
Make a big batch to have on hand, or package it in little jars and give it as gifts! Either which way, you are sure to get rave reviews!
Until next week, friends, cheers – to bodacious BBQ!
Cheyanne
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More American seasonings from scratch!
Looking to add robust, authentic flavor to your favorite foods? Try these fast spice recipes next:
- Burger Seasoning Mix
- Cajun seasoning
- Homemade Ranch Seasoning
- Old Bay Seasoning Recipe
- Everything But Bagel Seasoning
BBQ Dry Rub Seasoning
Equipment
- Mixing Bowl
- Whisk or Fork
- Food Processor (optional)
Ingredients
- 2-3 TBS Brown Sugar (SEE NOTES)
- 2 TBS Cumin
- 1 ½ – 2 TBS Kosher Salt – to taste
- 1 TBS Smoked Paprika
- 1 TBS Ground Black Pepper
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 2 tsp Chili Powder
- 1 tsp Cayenne
Instructions
- Gather and measure spices: Collect all of the spice ingredients needed to prepare rub. Measure each ingredient into a medium-sized bowl. (Or, if you are a little clumsy, measure each spice into a small prep bowl before adding it to a larger bowl – this helps if you measure something incorrectly!!
- Mix: Combine all the ingredients together in a small mixing bowl. Stir well to fully combine. Use a fork, spoon or your fingers to make sure all of the brown sugar is completely broken up and no large clumps remain.
- Optional – For a fine textured rub: Combine all the ingredients together in a food processor and process until combined. (SEE NOTE)
- Store: Transfer mixture to an airtight container or resealable bag. Store in a cool, dark place for up to 3 months.
- To use: Generously sprinkle the seasoning onto meats, pork, chicken, shrimp, etc. Use your hands to rub the mixture into the meat just before grilling or cooking.
Notes
- Sugar is essential for sweetness and caramelization. If you prefer a sweeter BBQ rub, use 3 tablespoons of sugar. You can use light or dark brown sugar depending on your preference. Use dark brown sugar if you want a more intense molasses flavor. Or, you can play around with granulated or turbinado sugar if desired!
- Salt is an absolute necessity as it enhances the flavor of food! Make sure you use kosher salt for the best flavor!
- Food Processor: The brown sugar in the spice rub has a tendency to clump together when stored. I find that running the rub through the food processor not only gives the rub a better, finer texture, it also helps prevent the brown sugar from clumping.
Nutrition
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Ron
Cheyanne,
Very happy to meet you online. I am reformulating my basic dry rub mixture and rethinking some of the additional overtones for special dishes. It is a rewarding pleasure. I am impressed with your site and your broad insights.
Add me.
Ron
Coram Deo
I love your tips on which spices bring different kinds of flavors. Exactly what I was looking for. My next search will be the difference between Cajun & Creole flavors.
Thanks so much.
Dawne Eng
I appreciate all the tips on how to use it, etc! Great spice rub, thank you.
Cheyanne
Hi Dawne,
My pleasure!!! I’m so thrilled to hear you found the tips useful! 🙂
Felicia
This is a great blend. I made it exactly as written. I received so many compliments. I made ribs in the oven in oven bags using this rub. I have found my “go to ” rub! Thank you!
Marcus
No longer eat meat, but still smoke for my neighbor. My last rub was too hot for her (admittedly it was a bit warm) so I found your recipe.
Cut down on the paprika, chili and cayenne. She loved it! So, saved it as “her rub”.
Thanks!
Mary Ann | The Beach House Kitchen
Sending this recipe right off to our son Sean! He is always looking for new rub recipes because he LOVES to grill. He’s going to love this one and so will we Chey! Pinned!
Matt Robinson
Seriously can’t wait to make this to use all summer long!
Marissa
This rub really is perfect for ALL summer grilling from meat and seafood to veggies – seriously versatile! I have most of the spices on hand so this needs to happen pronto! Thank you for the inspiration!
angiesrecipes
Perfect for the grill time 🙂 I need to make a HUGE batch too.