This dry rub recipe is filled with sweet and spicy flavors, and it’s perfect for pork, ribs, chicken, and so much more! Comes together in less than 10 minutes and includes brown sugar, garlic powder, cayenne pepper, and smoked paprika.
In the mood for some good barbecue? This recipe for homemade dry spice rub is great for all types of meat including ribs, pork, chicken, steak, and even seafood!
Why This Homemade Dry Rub Recipe Works
- This dry rub recipe is super easy to prepare and includes just a handful of simple ingredients! With just a few simple steps, you’ll have a bold dry rub ready in no time.
- Pantry friendly! You can easily double this recipe to make a larger batch to keep around in the pantry. Just be sure to keep in an airtight container.
- This homemade spice dry rub recipe is perfect for pulled pork, BBQ ribs, shredded chicken, fish, or beef! My favorite way to eat this dry rub is on grilled pork chops, yummy!
The ingredients list for this homemade dry spice rub recipe is incredibly short and simple! With just a handful of common ingredients found in the pantry, you’ll have a transformative spice rub in no time. All you need is dark brown sugar, kosher salt, garlic powder, chili powder, smoked paprika, cayenne powder, and black pepper. I highly suggest sticking to kosher salt and dark brown sugar.
How do you make pork rub from scratch?
This homemade dry rub recipe is so easy! Get ready to dive into the amazing flavors this spice rub has to offer because you’re going to love it for your next main protein.
Dry rub seasoning is a mixture of seasonings and flavors mended together to create the ultimate flavor profile for meats and other proteins. The seasoning usually consists of salt, garlic powder, paprika, sometimes sugar, and other savory ingredients.
Simply coat the chicken in the dry rub ingredients with your hands and allow the chicken to sit in the refrigerator with the chicken for no more than four hours.
You can allow your pork or ribs to sit in the dry rub overnight or up to 24 hours.
Yes! You can absolutely leave a rub on for too long. The high salt content can cause the surface area to dry out and become “tough”.
The purpose of a dry rub is to give whatever you’re coating the rub with added flavor! By rubbing the protein or meat in a dry rub filled with spices and seasonings, then you are transferring all of those flavors to it.
Store the leftovers in a mason jar, airtight bag, or other type of airtight storage container. The dry rub recipe should last for one to two years.
- Slow Cooker BBQ Pulled Pork
- Quick Smoked BBQ Pork Chops
- Sweet Dry Rub for Chicken
- Beer Can Chicken
- Texas Style BBQ Sauce
This dry rub recipe is filled with sweet and spicy flavors, and it's perfect for pork, ribs, chicken, and so much more! Comes together in less than 10 minutes and includes brown sugar, garlic powder, cayenne pepper, and smoked paprika.
- ½ cup dark brown sugar
- 3 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne powder
- ½ tablespoon black pepper
In a small bowl, combine all ingredients. Store in a small mason jar or old spice containers or any airtight container.
TO USE: Sprinkle liberally on both sides of the meat before placing on the grill. Or sprinkle on meat and wrap up tightly in plastic wrap for a couple of hours (I like to do this for larger cuts of meat) before placing on the grill.
- When grilling with this rub you will want to grill low and slow or the brown sugar may burn
- I don’t recommend substituting the dark brown sugar or kosher salt in this recipe for something else