DRY RUB RECIPE

dry rub recipe

Got the hankering for a dry rub recipe you can make your “go to” BBQ seasoning whenever you want? One that tastes great on various cuts of both pork & chicken? We got you! A good seasoning is gonna have the tasty well known ingredients in it like salt & sugar for sure. However, a well-balanced flavor profile is going to incorporate the use of other lesser known, and not so often used spices that most ordinary folks don’t use on a normal basis, which can make a dry rub even tastier. Have you ever thought to yourself “maybe there’s something out there that no one else has stumbled onto yet? What if I had something so awesome it just might turn out to be a huge hit?” The beauty behind unique personal recipes is when they’re good they can fill people with so much joy & satisfaction, in turn filling you with an enormous sense of pride. Ready to check this one out? Let’s dive into it!

pork ribs

Before I found the right dry rub recipe for my pork & chicken I had tried so many pre-mixed retail rubs. They would always either be too salty, and/or just bland and missing overall flavor. I wanted to have my own recipe, so I got busy like a mad scientist! Once I found the right combination I knew I had something. For the first time I had made the best smoked spareribs I’d ever had!

rib tip tacos

Rub Mix Ingredients

It’s fantastic on pork ribs, chicken wings, chops, belly, pulled pork, loins, roasts, & pork steaks. I like to use it on baked potatoes. Also tastes great on burgers, and sprinkled on French fries, roasted chick peas & potato chips! If you like a little heat spice throw in the hot pepper spice you like.

  • Salt
  • Black Pepper
  • Paprika
  • Sugar
  • Granulated Garlic
  • Granulated Onion
  • Chili
  • Coriander
  • Dry Mustard

Wow!  Amazingly, my pork ribs were suddenly starting to come out so much more tender and moist too. Whether sauced, glazed, or without BBQ sauce they became a big hit with family, friends and neighbors too!

pork spareribs

Pro Tip:  When you do spares & baby backs on the smoker or grill sprinkle a little more on towards the end for an added flavor boost!

Could look like this when it’s all said & done…

(Click images to enlarge if necessary)

delicious comp style pork rib
tasty pork rib comp style
competition style barbecue sparerib
competition style pork rib clean bite
glazed spareribs, cobb corn, beans & rice plate
competition style pork rib clean off the bone

And the taste…even better!

Another Pro Tip: Apply seasoning directly to the meat of your chicken instead of the skin. Meat will take on flavor faster this way, & you can begin cooking almost immediately.

barbecue chicken

All things aside…. this dry rub recipe will give you the basis to produce some of the best tasting barbecued chicken you’ve ever had. Hands down, with or without sauce – it’s the bomb!

pork ribs, fries, mac salad
bbq ribs, corn on the cobb, rice, beans

The Recipe

spices

-The spices in this seasoning recipe are the basis for producing great tasting barbecue. With its current measurement ratios it gives you the ability to create what can become your very own super delicious rub recipe – if you’ve got the magic touch. If you like the fun of making your own unique flavor combinations, then this base recipe is for you. Go ahead my friend, try your hand. Fine tune this recipe to your taste. Heck, you might already have most, if not all of the 9 ingredients in your pantry right now! You never know, it might just turn out to be an amazing one!-

  • 3/4 Cup Salt
  • 2 Tablespoons Black Pepper
  • 1/2 Cup Paprika
  • 1/4 Cup Sugar
  • 1/2 Cup Granulated Garlic
  • 1/2 Cup Granulated Onion
  • 1/4 Cup Chili
  • 1/4 Cup Coriander
  • 2 Tablespoons Dry Mustard

*Makes approximately 28oz.  See below for directions on how to use.

  • If you find testing & tweaking your own recipe to be too much of a hassle or difficulty, and can’t seem to get your seasoning ingredients to “gel” correctly you can always get our fully prepared award-winning “competition blend” rub here. Our pro blend isn’t like some “copy & paste” dry rub recipe like the kind you find everywhere claiming to be “the best ever”. It’s the real deal. All of the trial and error headaches have been eliminated. Aside from already being extra delicious it has some secret ingredients in it, that help keep your meat moist especially when cooking them all the way through without wrapping. All you’ll have to do is just shake it on and you’re ready to cook. It’s as simple as that. Good thing is you don’t need to use a lot, because it’s so flavorful. A little goes a long way! Ships FREE to all 50 states, plus we offer a sample size version too!

  • Or you could stay the course, buckle down, and go to work analyzing all available dry rubs on the market trying to crack the codes of their secret spice ingredients. That will, however, require a level of patience. You’ll find that most, if not all incorporate the 9 foundational flavors listed in this recipe. The real question is will you be able to identify the ingredients you can’t quite put your finger on, that your tongue may not be familiar with? Even bigger question is will you have the trial & error budget that comes with testing out new flavor additives that may not work out? Spices aren’t cheap nowadays, so what will you end up doing with all those batches of seasoning that don’t taste good? Once combined the individual spices are very difficult to separate again. That’s the one big downside to flavor creation, is that it might be an expensive journey, plus may be frustrating and disappointing at times.

DIRECTIONS FOR USE:

Once prepared just cover whatever meat you’ll be using it on like spareribs, baby back’s, pork chops, pork butts, pork loin, pork roast, pork steaks, pork belly, and poultry. A ‘binder” like oil, yellow mustard, Worcestershire sauce, meat moisture, hot sauce, etc. works great during this application step. That will allow you to catch as much of the rub spice as possible without wasting it. Then proceed to smoke, roast, grill or bake once it’s had enough time to impart its flavor.

The length of time to leave the seasoning on will depend on how thick the meat is. Some cuts only need a short period of time, and some are better with longer periods like overnight or 24 hours.

How long should a dry rub sit on ribs for example? Our recommendation is 1-2 hours max. Any longer than that and the meat might taste hammy afterwards. It’s only because there’s less meat for flavor to penetrate.

A pro-tip in getting flavor to penetrate chicken meat would be to apply dry rub recipe seasoning directly to the meat, instead of skin. This way you won’t have to wait long before cooking, like 15-20 minutes. Otherwise seasoning will have a harder time penetrating the meat, and will take much longer. Remember… you don’t need a lot ;)