Barbecue Dry Rub

Barbecue Dry Rub

A smoky-sweet blend of pantry spices that builds a deep, caramelized crust on grilled meats.

Total 5 min Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This all-purpose barbecue dry rub balances brown sugar sweetness with smoked paprika, chili powder, and a touch of cayenne for gentle heat. Rub it onto ribs, brisket, chicken, or pork shoulder well before cooking so the salt and sugar can penetrate the meat and form a flavorful bark. It keeps well in an airtight jar, making it easy to have on hand for weekend grilling.

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup smoked paprika
  • 2 tablespoons chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried mustard powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground celery seed

Method

  1. In a medium bowl, combine the brown sugar, smoked paprika, chili powder, kosher salt, and black pepper.

  2. Add the garlic powder, onion powder, cumin, mustard powder, cayenne, and celery seed.

  3. Whisk or stir thoroughly until the brown sugar is evenly distributed and no clumps remain.

  4. Transfer the rub to an airtight jar or container, pressing out any lumps of sugar with the back of a spoon.

  5. Store in a cool, dry place for up to 3 months, and use generously to coat meat 30 minutes to overnight before grilling or smoking.

Rate this recipe

★ 3.5 (1)

Barbecue Dry Rub

This all-purpose barbecue dry rub balances brown sugar sweetness with smoked paprika, chili powder, and a touch of cayenne for gentle heat. Rub it onto ribs, brisket, chicken, or pork shoulder well before cooking so the salt and sugar can penetrate the meat and form a flavorful bark. It keeps well in an airtight jar, making it easy to have on hand for weekend grilling.

5 min 16 oz 22 cal

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup smoked paprika
  • 2 tablespoons chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried mustard powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground celery seed

Method

  1. 1

    In a medium bowl, combine the brown sugar, smoked paprika, chili powder, kosher salt, and black pepper.

  2. 2

    Add the garlic powder, onion powder, cumin, mustard powder, cayenne, and celery seed.

  3. 3

    Whisk or stir thoroughly until the brown sugar is evenly distributed and no clumps remain.

  4. 4

    Transfer the rub to an airtight jar or container, pressing out any lumps of sugar with the back of a spoon.

  5. 5

    Store in a cool, dry place for up to 3 months, and use generously to coat meat 30 minutes to overnight before grilling or smoking.