The Ultimate Dry Rub
This is the only Dry Rub recipe you will ever need. It’s a great Dry Rub for ribs, for chicken, brisket, chicken wings, and more. Use this dry rub on any meat that you’re grilling, smoking, or cooking in the oven. It’s quick, versatile, tastes amazing and made with a simple ingredients.
Try this rub on some baked chicken wings, when grilling your favorite steak, or even on sided dishes like grilled potatoes.
DRY RUB
Dry rubs are a wonderful way to infuse a lot of flavor into the meat. What is a dry rub? It’s very simple, dry rub is a combination of spices, herbs, and sugar. Basically, it’s dry ingredients and spice ingredients mixed together for coating and flavoring meat.
When making a homemade dry rub, it’s best to incorporate all taste elements like sweet, savory, and spicy. All three elements combined together make a flavor explosion for your taste buds.
When it comes to sweet, the best base is brown sugar. I often use dark brown sugar for an additional molasses flavor, which comes out even more when the dry rub starts to caramelize in heat.
For heat, I find cayenne to be the most complimentary of the other spices. If cayenne is not available, you can get the heat from chili powder. The reason I prefer cayenne is that it adds a good amount of heat without overpowering other flavors like chili powder tends to do.
All other ingredients are savory flavor additions. Start with the must-haves like salt, black pepper, onion powder, and garlic powder. Then we add a few more layers of flavor from aromatic herbs like cumin and coriander.
When it comes to paprika, which is a big and important ingredient in a dry rub, I prefer to go with smoked, especially if I’m making meats in the oven. If I’m cooking on a grill or in the smoker, I can easily use regular sweet paprika since there will be plenty of smokey flavor coming from the grill.
HOW TO USE DRY RUB
Dry rub is used on meats to get a lot of flavor into the meat without having any additional sauces or meats. Even though you can always add a glaze or a sauce after the meats have been cooked, it’s absolutely not necessary with a dry rub.
It’s incredibly simple to make and use as well. In just a few minutes and a few shakes, you will have this amazing aromatic combination of spices ready to be applied to the meat.
Once dry rub is mixed, spread it in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the rub, getting every nook and cranny, while massaging the dry rub into the meat.
For many meats, like chicken breasts, brisket, or pork, I prefer to rub it and then refrigerate it overnight or even up to 12 hours. This will give the meat extra time to get as much flavor out of spices as possible.
Refrigerating the meat is not a necessary step, it just adds so much extra flavor. Rubbed meats can be cooked right away if there is no time to let it sit in the refrigerator.
TIPS FOR MAKING THE BEST DRY RUB:
When possible, use the freshest ingredients. Spices tend to lose their aroma and flavor after the jar has been open for 9 months. Use fresh spices and grind some fresh herbs like black pepper and coriander. (If you don’t have a spice grinder, you can also use a small coffee grinder.) Herbs are so much more aromatic when freshly ground.
It’s best to quickly mix fresh dry rub right before using it but it can be prepared ahead of time and used at a later date.
If planning on grilling the meat with dry rub on it, it’s best to not cook it right over direct heat but off to the side from direct heat. Direct heat will burn the dry rub versus caramelizing it.
HOW TO STORE DRY RUB:
For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.
You can also store dry rub for up to 6 months in an air-tight jar in a cool dark place or in the refrigerator.
Make sure to date and label the bag or the jar.
SOME MORE GREAT RECIPES TO TRY:
The Ultimate Dry Rub
Ingredients
- 4 tbsp dark brown sugar
- 4 tbsp smoked paprika can substitute regular paprika
- 2 tbsp coarse salt
- 1 tbsp ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
Instructions
- Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
- Dry rub can be used right away or stored for up to 6 months.
- To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
- To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)
Notes
Nutrition
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Categories:
30 Minute Meals, Backyard BBQ Recipes, Beef Recipes, Chicken Dinner Recipes, Dressing Recipes, Most Popular Recipes, Pork Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Love this, this is our favorite dry rub seasoning, I’ve made and used it time and time again. I only like a dry rub on my wings, and this is it! Quick and delicious!
So happy to hear that! I love that this dry rub has become your go-to for wings. Thank you for making it again and again and for sharing your kind words—it means a lot! 🧡
The best rub, I made baby back ribs multiple times using this rub.
The only thing I omitted was the cayenne pepper.
So glad you loved the rub! 🥰 Baby back ribs sound amazing with it, and leaving out the cayenne is a great way to keep the flavor without the extra heat. Thanks for sharing your twist, it’s always fun to hear how readers make recipes their own!
the best dry rub seasoning by far. my new favorite.
Thank you, Shelley!
Taking a leap of faith and making a brisket with this rub for our Christmas dinner this year. I’ve never cooked brisket but have made my own ribs for other types of meats. I will let you know how it goes but I have faith and your rub sounds delicious. Thanks for sharing
I really think you’ll like it! Let me know how it goes!
Love this dry rub recipe! I use it all the time when I make brisket.
Thank you so much! I’m thrilled to hear you love the dry rub recipe and that it’s your go-to for brisket. It’s always amazing to know it’s become a staple in a readers kitchen. Wishing you many more flavorful brisket dinners! 😊
Very tasty and easy. My first dry rub ever. Thank you. Your web page is beautiful.
Thank you so much for your kind words! I’m also glad you like the look of the website! I’m so happy to hear that you also enjoyed the dry rub and found it easy to use. It’s always exciting to hear when someone tries something new and loves it!
Pretty much the same as many other recipes on the internet. But it is a good recipe though.
Great rib rub.
Thanks, Barb!
Everything looks so delicious on this site! Looking forward to cooking up this monstrosity of a brisket that I bought by accident… We don’t have a smoker so I hope it goes well inn the oven, once I buy a pan big enough to house it! Looking forward to your dry rub, and will have to let you know how it turns out…
Thank you for your kind words! While a smoker adds a unique flavor, I’m confident that your brisket will turn out fantastic in the oven! This dry rub adds a wonderful depth of flavor that I think you will really enjoy. May your brisket adventure be a delicious success!
Hi Lyubab,
I used this rub on my penis and it gave me an enormous satisfying erection. I hung three wet bath towels on it and banged my 17 year old next door neighbour for six hours. I can’t thank you enough.
Is the recipe above enough for an 11 pound brisket? And another question, a comment above says they cooked an 11 pound brisket for 6 hours, is that long enough? other things I have read say 85 minutes per pound. Way different
Hi Jim,
Yes, this rub will be enough for a 11 pound brisket. I actually have a recipe for the brisket itself with cook times and tips you can find it here at this link https://gesundheitsreport2.org/brisket-recipe/%3C/a%3E%3C/p%3E
Excellent ribs with this rub. We loved it !!
I am so happy to hear that, Sherrie!
I cooked an 11 lb brisket 275 for 6 hours. Used her rub recipe . Came out wonderful.
I am so happy to hear that!
I came across this recipe for your rub while looking for a brisket recipe. I’m currently about to run it all over my brisket.. can’t wait until we can see how tasty it is! I will comment again after we eat it tomorrow!
I hope you liked it, Holly!
This is an excellent rub. Had it on pork ribs tonight. Next week I’ll try it on chicken.
I am so glad you liked it, Peggy!
This is my go to rub that I use for pork and chicken . We absolutely love this on pork tenderloins. My son in law asks for it when we have them out for bbq. It’s fabulous on chicken. I even sprinkle a bit in different recipes like soups and some egg recipes. I have used it on beef but found it a bit lacking something. Not sure what it is. It is also a bit much for smoked cream cheese.
But it is a winner.
Thank you, Jerry! I am so glad you liked it! 🙂
delicious and yummy
Thank you!
As a general rule; how much of this seasoning should I use for 1 kg of wings?
Hi Diane,
You can go over to my baked chicken wings post where I use this dry rub to get all the details. Here is the link https://gesundheitsreport2.org/baked-chicken-wings-with-the-best-dry-rub/%3C/a%3E%3C/p%3E
Please confirm the sodium noted in nutrition section.
Hi Jan,
The sodium level was incorrect but has been updated.
It was my first time making a brisket. Followed this recipe for dry rub as well as cooking instructions. It was delicious! I’d make it again.
The only thing I’d change would be internal temp. We prefer our red meats to be medium rare.
Brisket is a tougher cut of meat that is better cooked low and slow to make it tender. It isn’t like a steak, if you ate it medium rare I would think it would be very tough.
I have to say, this is the best rub ever! I had friends over for dinner and I made chicken wings with this run and it was definitely a hit!! I have used it on ribs and I love it. Dumb question, the nutrition info, is that for the whole batch or per serving?
Hi Lynne,
The sodium level was incorrect but has been updated. The nutritional info is for the entire batch.
I used 3 tbsp of Hungarian paprika and 1 tbsp of smoked paprika when I made this for a n Easter brisket , it was A huge hit at the table. I’m going to try it on rib next .
What a good idea to use Hungarian paprika! I am so glad you liked it!
is the sodium correct in the nutrition list – 13,998mg ??
If I have an 11 pound beef brisket how many servings of this rub should I use?
Absolutely Delish. This has got to be the best rub. I made baby back ribs, put the rub on and marinated them in the fridge overnight. This rub is so delicious, you don’t even need BBQ sauce.
Wow! Thank you for such a nice compliment! I am so happy you like the recipe, Nancy! 🙂
The rub sounds delicious. All other recipes I’ve seen use a lot of liquid when making their brisket in the oven. You don’t and I was wondering why? I want to make brisket for our Christmas dinner. Any advise you could give me would be appreciated.
Thank you
This is the best dry rub ever! I think the smoked paprika really sets it apart. I have always used a similar recipe and almost didn’t even try it. I’m so glad that I did. I can’t wait to try it on other meats!
I am so glad you gave it a try and like it! 🙂
I also use this rub as a marinated. I take about 2-3 tab. Of rub and add to 1/4 of oil in a ziplock bag and mix together then add chicken to it and put in refrigerator overnight or at least an hour then grill meat.
For my ribs I use this rub as a dry rub. I rub my ribs then wrap in foil then refrigerator overnight in morning I put them into my crockpot (leave them wrapped in foil) for about 6 hours. Drain grease and unwrap meat then put on grill and add some BBQ sauce grill about 10 minutes. Yes this is time consuming but well worth it.
Hi Gloria,
I am so glad you like it! Thanks for all the great tips I will give them a try!
Hi Lyubab,
I love this rub on everything. Meat, potatoes, even some roasted veggies. My question isn’t about the rub, I’d like to know where you got those cute wire bail jars? I just love those. Thanks so much.
Kris
Hi Kris,
I am so glad you like the rub so much! You can buy similar ones on Amazon like these ones
https://www.amazon.com/1-6-Ounce-Airtight-Odor-Proof-Canisters-Containers/dp/B074QPS6HQ/ref=asc_df_B074QPS6HQ/
Thank you so much. I never even thought of Amazon. Sheesh!
Kris
Your so welcome, Kris!
What is the cup volume of this rub mixture – I would like to try your brisket recipe but my brisket is 11lb and it calls for 1.25cups of dry rub.
Thanks
Hi Keri, this makes about a cup so I would double the recipe and store the leftovers in an airtight jar or container in a cool place.
Hey! I’ve used this dry rub on beef before and it has been absolutely delicious.
I am coming now to ask whether it can also be used on pork? I just got a pork shoulder joint, and all the pork joint recipes I’ve found online have barely any seasoning.
Yes, I like this rub on a pork shoulder! I also have a sister site with a great recipe for a pork shoulder that you can find at the link below
https://grillingsmokingliving.com/smoked-pork-shoulder/
I notice on that recipe, you say to use a smoker. Is it possible to follow it in an oven instead?
Hi,
Yes, you can definitely do it in the oven instead! Just remember to be generous with salt fist to give it extra flavor, you can rub with salt overnight and then add the rub the next day but I would use less or just omit the salt in the dry rub if you do salt overnight. Let me know how it turns out!
Well, I’ve already got a wee jar of dry rub prepared, so I’ll rub a little bit of the coarse salt into the meat beforehand.
I also noticed that the cooking time for your recipe is 7 hours, although the recipe itself is more based on temperature. Since I’m relatively new to cooking these delicious recipes of yours, is there a standard time for cooking the pork per kg/lb, or would it be best to check the temperature every half hour or so?
Love the recipe, have used it different times.
Hi, Barb! So glad you love it! Thanks for taking the time to tell me and for rating my recipe! 🙂
I love this dry rub and use it on everything! It’s delicious!
Thanks, James!
Hi!
I´m from the NEtherlands and saw your recipe!
I would like to try it, but first I really would like to know if the recipe is a little bit sweet?
We do love our Spareribs tasty like sweet and how do I say this… satisfying. Some recipes are not giving that “I am satisfied, I’m full” – feeling but more the upposite or even the “I do have stomach issues” feeling..
So, Is this mix sweet of can I perhaps sweeten it a little bit more by putting some cinnamon in it? How much do you think would be enough?
Hi, Sharron! It is a little sweet but you could add another tablespoon of brown sugar to make it sweeter.
Jake, I don’t think it would hurt anything but I haven’t tried it.
I follow some recipes for baked chicken that calls for the chicken to be tossed in baking powder to draw moisture to give some extra crispiness to it. Can I toss the chicken in a mixture of this dry rub with the baking powder? Or should I toss in the seasoning first and then toss them in baking powder after? Or will baking powder ruin the flavor?
Your article say to put the dry rub on and refrigerate for up to 12 hours. I am in a time crunch. We are cooking our brisket overnight for an afternoon dinner on Saturday: so if we dry rub for up to 12 hours we would need to put our dry rub on the brisket at 10am. Problem is i am working at that time. Can i do the dry rub 24 hours in advance? Will it effect the taste of the meet at all? 24 hours too long for the rub to be on the brisket meat?
Hi, Amanda! You can do it the night before that will be totally fine! I hope you enjoy it!
No, it doesn’t need to leave in the fridge overnight. we put the rub on and cook it.
The dry rub sound GREAT, but . . . .the sodium is way too much. My doctor would have a cow if he saw me eating this!!
What do ya think about reducing the salt. Would it still be GREAT? Maybe there is a lower sodium substitute?
Thanks!
Hi, Frank! You could actually substitute the salt for a sodium free salt there are several brands and it taste pretty good!
I melt 1 stick of unsalted butter in a measuring cup, add 2 TBS of the rub mix into the butter, stir well, and brush on chicken using a good silicone brush. I usually bake the chicken for about 20 minutes, then brush the rub/butter mixture all over the chicken, cook for another 20 minutes, give it another good brushing of the rub mix and continue cooking until done. I’ve gotten a lot of compliments on this method. The chicken comes out with this beautiful dark spicy color!
Sounds good!
My husband and I are going to have a contest .we’re going to smoke our wings and ribs what temp for smoker
Hi Sue,
Now that sounds fun! I would smoke them both at 225 degrees, which seems to be the magic number when smoking. You can also check out these recipes and tips from our sister site Grilling Smoking living that I have linked below.
https://grillingsmokingliving.com/smoked-chicken-wings/
https://grillingsmokingliving.com/
Hi Lyuba, I’m trying your run for chicken drummers for an in prompt Sunday BBQ. I use a gas bbq and was wondering if I kept the temperature low would this stop the rub from burning?
Hi, Paul! Sorry if I’m late responding, but I would turn it up to 350-400 degrees until the eternal temperature is 165 degrees. A little char is okay, you want the skin to be a little crispy.
The sodium intake correct?
Hi, Jeri! It is for the whole bottle but there might be something wrong with the software. I will double check the nutrition though because it does seem high.
Going to use your dry rub for salmon tonight ! The rub itself is delicious excited to see hi this tatses!
How**
Erika, that sounds so good! I’d love to know how it turns out!
I’m wondering how best to cook the chicken breasts and wings in the oven ? Oven temp, etc. I made the rub last night and the breasts are in the frig all set to go. They smell wonderful!!
Have a great day!
Thank you!
Hi France! I actually have recipes for both!
Chicken breast oven temp – 450° for about 20 minutes, until internal temperature of chicken reads 165°.
Chicken wings – 400° oven temperature for 45-50 minutes.
Here are the links if you want more info:
https://gesundheitsreport2.org/baked-chicken-breasts/%3C/a%3E%3Cbr /> https://gesundheitsreport2.org/baked-chicken-wings-with-the-best-dry-rub/%3C/a%3E%3Cbr /> If you ever need a quick response, message me on the blog’s FB page, it goes straight to my phone.
Hi Lyuba
First of all, love your recipes. When I pick up my email I always read yours before the others.
I have a question. I know you can put marinade on meat in a ziplock before freezing, so then you just need to defrost it when you’re ready and, since it’s already marinaded, you just have to cook it.
Does it work the same way with rubs? Have you ever tried putting the rub on the meat, freezing it, and when ready to cook it, just defrost?
I would assume it would work but I’ve never tried it. In fact, I never even thought about it before.
Thanks
Hi Sue!
Thank you SO much, that is so sweet of you to say 🙂
I’ve never dried marinading or freezing with rubs because it’s a dry rub and marinating it will actually add moisture from mixing with the chicken juices. I think it will actually create more of a marinade vs dry rub seasoning since it will mix with chicken juice.
You can definitely try it and it won’t affect the taste. It will affect the outside texture a bit but not the taste.
Need your recipe for Corned Beef please. I have no luck searching Preterist pins
Hey Larry!
Here is the corned beef in the oven: https://gesundheitsreport2.org/3-ingredient-oven-baked-corned-beef-brisket/%3C/a%3E%3Cbr /> And here is the corned beef in an Instant pot: https://gesundheitsreport2.org/instant-pot-corned-beef/%3C/a%3E%3C/p%3E
There is also a “search” spot in the menu bar on top of the page, you can use that search to search my site 🙂