All-Purpose Dry Rub for BBQ

When it comes to grilling or smoking meat, our secret weapon is always the dry rub. A harmonious blend of spices and herbs, a dry rub is the cornerstone of flavor, the catalyst that takes your meat on a journey from simply satisfying to truly transcendent.

The all-purpose dry rub recipe we give you today is definitely our go-to rub. I made it in large batches and store it in an air tight container so I can use it any time I’m smoking or grilling meat. It’s good on everything, even garlic bread! We use it on literally everything.

Dry rub’s role in grilling and smoking is a fundamental one. It’s where the flavor infusion begins. A perfectly balanced dry rub does wonders not just for enhancing the taste, but it also works diligently to seal in the precious juices of the meat, creating a protective barrier that helps prevent it from drying out during the long, slow cooking process.

The result is a sumptuous, juicy piece of meat with an intense, flavorful crust that truly tantalizes the taste buds. Now why would you want to leave that up to a store-bought mass produced rub that likely contains fillers and additives?

Crafting the perfect dry rub at home from fresh spices is definitely the way to go. You will be able to adjust the seasoning balance to your own taste, and it will add so much more flavor than a store-bought rub could.

» You might also like this Herb Garlic Compound Butter.

Ingredients You Need

If you have the opportunity to buy your spices in bulk at the grocery store, I would highly recommend it. You can save a lot of money that way, and you’ll get just the amount you need so it’s not just sitting around the kitchen getting old.

The spices you’ll need are (you can find the quantities for each in the recipe at the bottom of this post):

• Paprika
• Brown sugar
• Salt and pepper
• Chili powder
• Onion powder
• Garlic powder
• Mustard powder

How to Make All-Purpose Dry Rub

Creating a great dry rub is a delicate balancing act. It’s about creating a symphony of flavors where each ingredient has a purpose and complements the others.

The salt enhances the meat’s natural flavors, the brown sugar aids in caramelization and forming the desirable crust, while the herbs and spices bring complexity and depth.

To mix up this dry rub, get yourself a bowl or container and a few measuring spoons. You’ll need a tablespoon and teaspoon measurer.

Measure out all of the spices into the bowl. Then you can mix them all together. This is when you get to try it. See if the balance of flavors tastes right to you. Remember that it should be on the salty side, so that it can sufficiently season the meat.

Whether you’re smoking a pork shoulder, grilling chicken, or firing up some baby back ribs, remember, the journey to mouth-watering meat begins with the rub. So next time you’re preparing for a BBQ, don’t underestimate the power of a well-crafted dry rub. It’s the key to unlocking the intense, smoky flavors we all crave.

Where to Buy Spices

There are many places that have bulk spices and I would recommend trying to find one near you. Near me, the WinCo, Whole Foods, and Sprouts have bulk spices. These are just the stores that are near me in California. There are many others.

It’s a great idea to buy spices in bulk because then you can buy them fresh and can get just the amount you need. You don’t want your spices sitting around the house getting old. They lose their flavor and aroma after a while.

If you can’t get them at the store, you can try online. There are a few spice shops that sell bulk spices online, like Penseys.

How to Store Dry Rub

It’s best to use your dry rub within a month, so the spices don’t lose their flavor. The fresher the spices, the more flavorful the rub will be. For this reason, I typically make 4x the recipe below and store it in a 25 oz small mason jar with an air tight lid.

What to Put This Dry Rub On

Like I said earlier, I put this dry rub on everything. It’s meant to be a universal, all-purpose rub that goes well with chicken, pork, beef, even fish.

Put it on your baby back ribs, your smoked prime rib, your chicken wings. You can even sprinkle it on your garlic bread, or use it to coat your smoked cream cheese.

Sprinkle it on smoked chicken breast or a whole smoked chicken. Seriously, you’ll want to make a large batch of this dry rub so you can use it on anything. Whenever you need it.

Frequently Asked Questions