BBQ Dry Rub
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There’s nothing quite like a homemade BBQ Dry Rub! Not too salty, not too sweet; it’s just right. Seasoned with staples from your spice collection, this is a perfect way to use up neglected ingredients in your pantry. Try this blend over meats to give your dinner a summery flare any time of the year!
As a BBQ expert, I feel very qualified to give this important lesson in seasoning today. I’ve tried every BBQ rub you can buy from the store! I always find the biggest problem is the amount of salt and sugar they pack into those bottles. I want flavor! That’s when I started mixing up my own blend to maximize the ratio of my favorite spices.
When I season meat for a BBQ recipe, I like to season heavily. When using a store-bought bottle, that option goes right out the window. You’ll end up with a day’s worth of sodium in each bite! By mixing your own blend, you can customize the sugar and salt content of your rub. The more room for those flavorful spices, the better!
Ingredients
- Brown sugar – Dark or light. Granulated sugar can be used as well.
- Smoked paprika – While you can substitute regular paprika, I highly recommend using smoked.
- Salt & pepper – Season to taste.
- Chili powder – Any type you like best. Give this homemade recipe a try!
- Onion powder – If you use dehydrated onion, double the amount called for.
- Garlic powder – Use more or less as you prefer.
- Cayenne – This is for some heat. You can use more, less, or none at all.
- Dry mustard – This will add a bit of tang. You can use less if you don’t love mustard.
How to make BBQ dry rub
- Mix all the ingredients together well, making sure to work through any clumps of brown sugar.
If you’re having trouble with clumps of brown sugar, give the bowl a shake to let all the clumps rise to the top. Use your (clean) fingers to run through and break up the pieces, then whisk them back into the rub.
What to make with my BBQ dry rub
This is a blend that you can use to replace any spice mixture when you’re preparing a BBQ recipe. It’ll make your life a whole lot easier! Simply grab this rub, and absolutely coat whichever piece of meat you’re working with in it.
Need help with cooking methods? Give these recipes a try:
- Instant Pot BBQ Pork Ribs
- The Best BBQ Baby Back Pork Ribs
- Perfect Pulled Pork
- Instant Pot Beef Brisket
- Instant Pot BBQ Pulled Chicken
Storage
Transfer your blend to an airtight container, ideally with a twist-to-seal lid. Store in a cool, dark, dry place such as your pantry or spice drawer. Your blend will last 3-4 years if stored properly. The spices will never go “rotten”, but they will eventually stale. The best way to see if your blend is still good is a simple smell test.
I like to mark the date on my jar when I mix up a blend to keep better track of it. If you’ve recently washed the jar that the spice blend will be stored in, make sure it’s completely dry before using. I’ll towel dry my jar, then let it sit upside down on the drying rack for a good 20 minutes. This will ensure no remaining moisture will spoil your spice blend.
Loving this easy recipe? Try these:
- Chili Powder
- Seasoning Salt
- Taco Seasoning
- Lemon Pepper
- Italian Seasoning Recipe
- Homemade Poultry Seasoning
- Cajun Seasoning
- Moroccan Spice Blend
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BBQ Dry Rub
Ingredients
- 2 tablespoon brown sugar (packed)
- 2 tablespoon smoked paprika
- 1 teaspoon pepper
- 1 teaspoon salt (or to taste)
- 2 teaspoon chili powder
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne
- 1 teaspoon dry mustard
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix all the ingredients together well, making sure to work through any clumps of brown sugar.
Notes
- Recipe yields just under 1/2 cup (7 tbsp plus 1/2 tsp).
- If you’re having trouble with clumps of brown sugar, give the bowl a shake to let all the clumps rise to the top. Use your (clean) fingers to run through and break up the pieces, then whisk them back into the rub.
- Transfer your blend to an airtight container, ideally with a twist-to-seal lid. Store in a cool, dark, dry place such as your pantry or spice drawer. Your blend will last 3-4 years if stored properly. The spices will never go “rotten”, but they will eventually stale. The best way to see if your blend is still good is a simple smell test.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
