Dry Rub

Makes about 2/3 cup Servings


  • 2 teaspoons black peppercorns
  • 2 teaspoons yellow mustard seeds
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cayenne pepper

Recipe Preparation

  • Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD Store in an airtight container for up to 3 months.

Recipe by The Bon Appétit Test Kitchen,Reviews Section

Great Dry Rub Recipes For Smoked Foods

Using quality dry rub recipes can make a huge difference in the quality of your smoked meats.  Some dry rub recipes add so much flavor that it's possible you'll find that barbecue sauce just isn't needed.

See The Caraway Seeds In The Beef Dry Rub Ingredients?

Instead of buying prepared seasoning mixes, making your own rubs for ribs, beef and poultry is the way to go. You'll be able to control the salt content, fine tune the flavor to your personal taste, and maybe even save a few bucks!

As with all spice rubs, you can customize the blend to your own taste.

  • Omit the cayenne if you don’t like it spicy.
  • Consider more pepper or reduce the salt to suit your palate.
  • Add herbs and spices such as dried basil, parsley, marjoram or sage to give the rub a more pronounced green herbal note.
  • Lemon, lime or orange zest add a citrus touch.
  • Porcini mushroom powder gives the blend an earthy savory umami kick. You can find it upscale grocery stores and online.

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&rsquos the perfect mix to have on hand when you want bodacious BBQ, but don&rsquot want to leave the comfort of your home! It&rsquos 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 &ndash and zero weird or unhealthy ingredients! It&rsquos all about brilliant barbecue flavor with little to no effort and absolutely zero additives! Plus, it&rsquos a great way to use up any seasonings you have hanging around your kitchen!

What is bbq rub?

A rub is a mix of various spices, seasonings and flavoring ingredients applied directly to the outside of raw meat, poultry or seafood before cooking. The rub forms a coating on food and is used to provide flavor and develop texture. A great rub can easily transform a plain piece of meat from boring and bland to outstanding and flavorful!

Rubs can be dry or wet. A dry rub is made of a blend of spices and seasonings, without any wet ingredients whereas a wet rub includes some type of liquid flavoring ingredient(s).

What&rsquos the difference between a rub and a brine?

While rubs and brines both provide flavor and enhance the texture of meat, they are not the same thing.

A brine stays on a piece of meat for a long period of time before being rinsed off and cooked. However, a rub is applied directly to the meat shortly before it is cooked &ndash it is never rinsed off or removed.

Why use a dry rub?

While there is nothing wrong with wet rubs, dry rubs have a couple advantages!

  • Perfect sear: Dry rubs don&rsquot add any additional moisture to the outside of meat. Moisture on the surface of meat needs to evaporate before any sear can develop. Therefore, dry rubs are a faster way to develop a beautifully caramelized crust on a piece of meat.
  • Complex flavor: You can still incorporate a liquid element, such as a glaze or BBQ sauce, during the last few minutes of cooking! By layering a dry rub with a wet sauce or glaze you can achieve a more complex flavor &ndash meaning, meat with a well-seasoned, caramelized exterior and a concentrated, saucy finish.

What spices are in bbq rub?

Barbecue rubs are made up of two primary flavors &ndash salty and sweet &ndash 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!

Ingredients in rub:

  • 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&rsquot 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.

What can I add to bbq seasoning?

This BBQ spice rub recipe is very flexible and easily customizable! You can get as involved and creative with your seasoning mix as you&rsquod like! No matter what you decide to add, just remember to keep a balance between all the elements &ndash sweet, savory and spicy. No one is going to enjoy a rub that&rsquos 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!

How to make bbq spice rub?

Homemade bbq dry rub seasoning is incredibly simple to make! In just a few minutes you can create a glorious, aromatic combination of spices that will add an explosion of barbecue flavor to various meats, chicken and fish!

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

  • Gather spices: Collect all of the spice ingredients needed to prepare rub.
  • Measure: Measure each ingredient into a medium-sized bowl. Or, if you are a little clumsy (like me!), measure each spice into a small prep bowl before adding it to a larger bowl &ndash this helps if you measure something incorrectly and need to fix it!
  • Mix: Use a whisk or fork to fully combine all ingredients. Optional: For a rub with a super fine texture, combine all the ingredients together in a food processor or spice grinder. Process until mixture resembles a coarse powder.
  • Store: Transfer rub to an airtight container or resealable bag. Store in a cool, dry place.
  • Use: Sprinkle the rub onto meat. Use your hands to vigorously rub the spices into the meat.

How to store it?

Store dry rubs in an airtight container or resealable bag in a cool, dry place away from heat and sunlight. The pantry or a dark cabinet are excellent places to store homemade bbq rubs.

Properly stored, a rub will keep for up to 6 months. However, for the best flavor, use the rub within 2 months.

Pro-tips on storage:

  • If you use a resealable bag, make sure you remove as much air as possible before sealing.
  • Make sure you label and date the bag or jar so you know when it expires!
  • The mixture may slightly harden overtime due to the moisture content in brown sugar. Stir or shake the rub to loosen it up. Or, add the rub to a food processor and pulse it!

Can BBQ spice rub go bad?

While a dry rub will never actually spoil, the spices will lose their flavor and become bland.

How to use a BBQ dry rub?

Barbecue rub is an incredibly versatile ingredient! You can use it on ribs, burgers, pork, steaks, lamb, chicken, shrimp, salmon &ndash literally anything you want to taste like American barbecue.

The most popular cooking method used with spice rubs is barbecuing. However, any dry heat method of cooking may be used, such as grilling, smoking, baking, roasting or sautéing. Or, you can apply the rub to meat and add it to the slow cooker, crockpot or instant pot!

How to apply it?

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 &ndash 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 &ndash 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 to 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 &ndash to bodacious BBQ!

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

Looking for more grilling recipes?

If you love this BBQ Spice Rub, try one of these delicious barbecue recipes next:

The best Homemade BBQ Dry Rub recipe👇

Dry Rub - Recipes

You can follow our proven, simple dry rub recipes to ensure your barbecue fame, then you can call it your own!

The "Cookin' Cousins" believe that a barbecue dry rub is one of the six secrets to a great barbecue!

Dry rubs are generally used when "barbecuing" vs. "grilling". Barbecuing is the traditional method of roasting meat over a low temperature heat source, with hardwood smoke. Grilling uses high, smokeless heat, and renders sugar-based dry rubs ineffective! It burns. Period.

We barbecue using the indirect cooking method to attain that incredible smoked, moist, cooked to perfection result that alludes so many! The heat is kept low and the meat is cooked slow. Patience pays big dividends!

Do you want a rub with nothing more than a couple of spices, or a grand mixture of complimentary flavors? We like to keep it simple, and share these proven rub recipes, to ensure your backyard barbecue notoriety!

Wet or dry rub? We prefer a dry rub, as there is less mess. If you want the rub to stick better to a dryer meat, just use any good ol' inexpensive table mustard, slathered liberally on the meat, then sprinkle plenty of dry rub all over the meat. The mustard does not impart a flavor (as it cooks out) and leaves a nice, tasty coating.

Got a great original Rub?

Dry Rub Recipe Secrets

You want fresh spices and herbs. Buy the freshest, best quality spices you can find. There is a huge difference between the old, been-in-the-cupboard-way-to-long, "buck-a-bottle" spices, and the better, fresh stuff (one important difference between a "tenderfoot", and top competitors).

For example, and for award winning results, we like to use fresh 
ground, dry chili pods vs. "chili powder" for many of our special recipes, however, fresh਌hili powder works very well.

You can review our "6 Secrets for Smoking Meat" in detail at our "The 6 Secrets" page.

You want to grind your own spices? Why not? You can't get any fresher, and hey, it's your reputation! Use a high quality, inexpensive electric spice/coffee grinder like the Krups model, for faster preparation. Chefs often prefer a mortar and pestle for small batch recipes.

We like our favorite indestructible Stone (Granite) Mortar and Pestle for superior grinding or crushing control. We often prefer to "coarse" grind spices for large roasts that will be cooked over an extended period (6-12 hours). This helps impart more flavor for the duration.

You can use a proven ratio of ingredients, at first anyway. Dry rub recipes, used by top competitors, often start with two basic ingredients, sugar and salt.

You then add spices at a ratio known as the 8:3:1:1 rub. It works! Like this:

  • 8 tablespoons light brown sugar tightly packed
  • 3 tablespoons kosher salt
  • 1 tablespoon chili powder (the no-salt type)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon thyme (crushed)
  • 1/2 teaspoon onion powder

Regardless of the spices you choose to use, just maintain this ratio for a fool proof recipe! Not all rubs are this ratio, but it takes experience to stray from this method. For example, we use little or no sugar in our poultry rub recipes, but that's our taste.

You should use darker sugars like turbinado (sugar-in-the-raw), light muscovado, or high quality brown sugar. Coarse Kosher salt is much preferred for the best dry rub recipes. Both of these ingredients are chef's secrets, and the top BBQ competitor's edge!

A rub should be absorbed for the best results, and this does not mean you need to be rub it into the meat. Rubs are applied liberally to moist, thawed meat (preferably under the skin of fowl) for at least a couple of hours. You have maximum effect if you apply the rub 24 hours before hitting the fire. This allows the rub's ingredients to mix with the meat's natural juices, effectively marinading without the muss!

Wrap the meat in plastic wrap, or your favorite non-reactive container, and put it back into the refrigerator pull meat out about an hour prior to cooking (room temperature). No sense in wasting fuel!

You can add or subtract spices/herbs to your liking, and if you stay with just the "competitor's ratio" for rubs, you'll always have a winner! For more fun, experiment with adding one or more of the following:

  • Cumin
  • Chili Powder
  • Oregano
  • Thyme
  • Coriander
  • Peppercorns (you'll get superior results with Tellicherry Pepper, or a wonderful blend!)
  • Rosemary
  • Sage

You will notice a marked difference in your rubs, sauces, etc. if you use the best available no-salt chili powder. And.

You'll probably never go back to everyday black pepper when you experience the remarkable difference of our preferred peppercorn choices.

Sometimes when time is a factor, or we feel just a little lazy, we'll use nothing more than lemon pepper as a rub for our birds. It's great!

And please remember, for great dry rub recipes that will "knock their socks off", use the highest quality, freshest ingredients!

Here are some of our favorites, gleaned from a collection of recipes written on scraps of paper, passed down from goodness knows whom, and years of backyard research.

Authentic Texas-Style Brisket Dry Rub

This Texas-style dry rub recipe is an easy way to spice up beef brisket. In true Tex-Mex style, this rub gets a kick from cayenne pepper and hot chili powder. Adjust the heat to your liking, but be sure to retain some of the heat from the chiles or it won't be an authentic Southwestern-style rub.

As the name indicates, you want to rub the meat thoroughly with the seasoning so the spices stick and the flavor penetrates the brisket. If you're finding the rub isn't sticking to the meat, you can drizzle a bit of olive oil over the brisket and then add the rub, using your hands to evenly coat the meat.

This recipe makes enough for 5 pounds of meat, possibly more than you cook for one meal, so keep any extra rub for later use. To make an authentic Texas barbecue meal, serve thinly sliced brisket with sides such as baked beans, coleslaw, or potato salad. You can also enjoy slices of brisket on a bun with the barbecue sauce of your choice—as long as it isn't a Carolina-style vinegar sauce (Texans would object).

Why Barbecue Rub Recipes Work

BBQ rub recipes work best when they have time to sit on the meat and absorb into the meat fibers. I like to add the barbecue dry rub recipe at least and hour (but up to 24 hours) before I cook the meat. This allows enough time for the flavors to work into the meat and add great flavor.

When I’m working with a large piece of meat, such as a pork butt, I add the BBQ Spice Rub to the meat the day before I plan to cook it. However, if I’m cooking something smaller, such as boneless, skinless chicken breast, it doesn’t need as much time.


    • 3 tablespoons dried oregano leaves
    • 3 tablespoons dried basil leaves
    • 2 tablespoons dried parsley flakes
    • 2 tablespoons dried thyme leaves
    • 2 tablespoons coarse kosher salt
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon dried savory leaves
    • 1 tablespoon smoked paprika*
    • 2 teaspoons garlic powder
    • 1 to 2 teaspoons dried crushed red pepper

Want an authentic recipe to test this spice blend out? Try this Turkey B'Stilla .

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Use the Fresh Spices for This Rub

Pantry herbs and spices have a shelf life! Spices don’t necessarily go bad, but they do lose potency and flavor. For this rub, you definitely want to use fresher dried herbs and spices.

Most spices last a good two years in a dark pantry, depending on what sort of herb or spice it is. The best test is to take a pinch of the spice and crush it with your fingers into your palm. Give it a whiff if the herb or spice smells dusty or doesn’t have a lot of odor, it’s not worth keeping around. Toss it and get some new stuff.

Pro tip: Use an airtight glass jar to mix the ingredients together and you’ll save on cleanup!

Watch the video: ПЕДИКЮР Пошагово. ТРЕЩИНЫ НА ПЯТКАХ. Классический педикюр ДОМА. DIY Pedicure at FOOT CORN (January 2022).