My all-purpose BBQ dry rub will set your barbecues apart! Made with spices like black pepper and smoked paprika, as well as brown sugar, you can use it on both meat and poultry.

Anyone who knows me knows how much I love to barbecue! I’ve already shared recipes like my homemade Carolina mustard BBQ sauce, this BBQ smoked meatloaf, and I can’t forget about this unique raspberry peach chipotle barbecue sauce. As soon as the weather gets nicer, you can catch me outside in front of my grill. Heck, I like to get my barbecue on even in the colder months now that I’m up in the Pacific Northwest. I just love that charred flavor.

I wanted to share this recipe for an all-purpose BBQ dry rub that I love slathering on ribs, pork chops, chicken, and even fish. Marinades that feature some type of liquid (usually oil or lemon juice) also hold a special place in my heart, but there’s something so easy about a dry rub. There’s no moisture involved which means a lot less clean-up! And, you don’t have to give up anything when it comes to flavor. 

Keep this recipe on hand for your next cookout!

INGREDIENT NOTES AND SUBSTITUTIONS

• Salt – An essential ingredient for any BBQ dry rub!
• Brown Sugar – A touch of sweetness goes a long way — and works wonderfully with the rest of the flavors.
• Black Pepper – For some spice! 
• Smoked Paprika – Make sure to opt for smoked instead of sweet here. It makes all the difference.
• Onion Powder – For a bit more savory sweetness.
• Garlic Powder – Garlic goes great in most savory dishes.
• Dry Mustard – The mustard flavor will work well with most meats and poultry.
• Celery Salt – Adds a bit more saltiness with a pop of peppery celery.
• Red Chili Flakes – For even more added heat.

HOW TO MAKE ALL-PURPOSE BBQ DRY RUB

1. Prepare The Rub. Add all of the ingredients for your BBQ dry rub to a small mixing bowl. Use a whisk to combine, and if there are any clumps, break them up with a spoon or your fingers — just make sure to wear gloves as some of the spices may irritate your hands!
2. Store or Use Immediately. You can store your spice mix in an airtight container. I recommend a small glass jar! Keep it in a cool and dry location (like your pantry) for up to 6 months.
3. How to Use: Use this rub on any type of meat, poultry, and some seafood (like fish or shrimp) before you grill, smoke, or roast it. The possibilities are endless!

What Is BBQ Dry Rub Good For?

BBQ dry rub is typically used to add more flavor to meat, poultry, or seafood without the addition of a sauce or marinade. Don’t let the name fool you — it won’t dry out whatever you use it on! It simply refers to the fact that there is no added liquid. You can add a glaze or sauce once your food done cooking if you like, but it’s often not needed!

Can You Use Dry Rub And BBQ Sauce?

As mentioned above, the great thing about this spice mix recipe is that you don’t need to add any additional sauces to it. However, you can use both if you’re a big BBQ sauce fan — I feel you! Apply the rub to whatever you’re cooking before you put it on the grill or in the oven. Then, in the last 5 minutes of cook time, glaze on a bit of sauce. The results are saucy and delicious!

How Long Should A Dry Rub Sit On Meat?

Like any good marinade, the longer you let your dry spice mix sit, the better. As you apply it, make sure to rub it into the meat with your fingers. Think of it like giving your food a deep tissue massage. Before cooking, make sure to let it sit for at least 15 minutes. Longer is always better, so if you have the time, let your dry-rubbed meat sit for several hours. When you let your meat soak in the rub overnight, the flavors will be at their strongest!

How Do You Get Rub To Stick To Meat?

Some chefs may be concerned that a dry rub won’t stick to meat very well. While it’s true that a marinade with liquid seeps into the meat a bit more easily, that doesn’t mean dry varieties won’t stick. Be careful to apply yours with your fingers and don’t be afraid to massage it in. And, remember: the longer you massage your rub and the longer you let it sit before cooking, the better.