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This simple dry rub recipe only requires one spoon for measuring and makes enough seasoning to generously coat multiple pounds of meat. With a blend of barbecue spices like paprika, garlic, cumin and brown sugar, it adds big flavor with little effort.
I have made my homemade dry rub recipe for many years, and always use it when I make smoked pulled pork, roast chicken, oven baked pork tenderloin, Spatchcock smoked chicken, chicken wings, pork ribs, and my Thanksgiving turkey.
Why Make Homemade Dry Rub?
- Concocting your own signature spice mix allows you to customize the flavor profile. Adjust the ratios of sweet, spicy and savory to suit your taste buds.
- Homemade also ensures quality ingredients without unnecessary preservatives or anti-caking agents. You can control the amount of salt and use higher quality spices.
- This simple dry spice rub saves money compared to store-bought blends. Just mix up a batch and store it in a mason jar in the pantry to have on hand whenever grilling season rolls around.
- Brown sugar is the secret ingredient. It adds just a hint of sweetness to balance out the salt and other flavors and helps form a wonderful crust.
So ditch the generic rubs and whip up this easy blend of barbecue spices. Your meat will thank you with finger-lickin’ flavor!
Dry Rub Ingredients
The combination of spices in this homemade rub includes:
- paprika
- garlic powder
- kosher salt
- brown sugar
- chili powder
- cumin
- mustard powder
- black pepper
- dried thyme
How to Make the Dry Rub
Making your own dry rub couldn’t be easier. Just mix all the ingredients together in a small bowl.
Store the homemade spice blend in an airtight container away from heat and light to preserve freshness. It will keep for up to 3 months.
For the best flavor, ensure your dried spices are fresh.
Recipe Tip
Recipe Tip
You can make big batches of this recipe! It doubles or triples well. Store excess in sealed bags or glass jars.
Using the Dry Rub
This versatile blend of barbecue spices can be used on all kinds of meat. It’s fantastic on pork shoulders, ribs, chicken and steak.
To use, pat meat dry and generously coat all sides with the rub right before cooking. For best results, allow meat to marinate for at least an hour after applying the rub.
Because there are no wet ingredients, the rub adheres nicely to the meat and forms a flavorful, textured crust when seared or grilled at high heat.
Frequently Asked Questions
Yes, but reduce the amount slightly as table salt is finer.
It has a low level of heat from the chili powder. Add cayenne pepper or red pepper flakes to make it spicier.
It’s fantastic on pork and chicken but also works well with salmon, shrimp, burgers, and steak.
Store in an airtight container up to 3 months.
This rub is intended to be made from dried spices and herbs only.
Leave it out or use 1 teaspoon prepared yellow mustard and use rub as a paste.
Yes, but you can coat any meat with the rub, wrap it tightly with plastic wrap, and refrigerate for an hour or overnight for best flavor.
No, the rub will adhere well to a clean, dry surface. When making baby back ribs, chicken breasts, or pork chops, I will often coat them in a thin layer of mustard before applying the rub.
The rub has the perfect amount of salt, but if you are on a reduced salt diet, you can reduce or omit the salt until it suits your taste or dietary needs.
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Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon fresh ground pepper
- 1 tablespoon kosher salt
- 1 tablespoon mustard powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon dried thyme
- 1 tablespoon brown sugar
- 2 tablespoons paprika
Instructions
- Combine all ingredients.1 tablespoon garlic powder, 1 tablespoon fresh ground pepper, 1 tablespoon kosher salt, 1 tablespoon mustard powder, 1 tablespoon chili powder, 1 tablespoon cumin, 1 tablespoon dried thyme, 1 tablespoon brown sugar, 2 tablespoons paprika
- Rub over surface of meat at least 1 hour prior to cooking. Otherwise store in airtight container for future use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
Love it! I doubled it and used 1T regular chili pepper and 1T of chipotle chili powder for a little heat and smokey flavor. Thank you for the recipe!!
One Spoon Dry Rub is the best I have tried. Thank you for sharing!
My favorite too!