We do a lot of BBQ grilling and pellet smoking in the summer months and I seem to be mixing up the same thing over and over again. This simple blend of spices is fairly common in BBQ circles; if you look up go-to BBQ dry rubs, most of them are similar to one another and for good reason. This mix of chili powder, smoked paprika, cumin, brown sugar, garlic, onion, salt and pepper is the perfect blend to compliment bbq sauces. Use it on all your year-round grilling!
Ingredient Notes
- Chili Powder
- Smoked Paprika
- Cumin
- Black Pepper
- Kosher Salt
- Brown Sugar
- Garlic Powder/Granulated Garlic
- Onion Powder
How to Make BBQ Sweet Rub
- Combine all spices. Mix well. Season chicken, beef, and pork before grilling and then glaze with your favorite BBQ sauce in the final moments of cooking.
Tips for Use and Storage
- Generally speaking, a great way to use a dry rub is to drizzle your meat with a little oil of choice and rub it in to cover the surface, and then sprinkle the dry rub over. The oil helps adhere the spices and also keeps things moist. In the final moments of grilling or smoking, you can then brush with your favorite BBQ sauce or glaze.
- We love this on chicken (especially thighs), pork, and beef. It’s my go-to for smoked ribs and BBQ pulled pork!
- This recipe makes more rub than you will likely use up at one time (enough to season 3 large racks of ribs). Store the remaining rub in an airtight container and keep it in your spice cabinet for later use. If kept well-sealed, this rub should stay fresh and useable for several months.
Frequently Asked Questions
You can apply your dry rub right before cooking, or up to two hours before cooking. If planning ahead, rub your meat down with a little oil, add your rub, and then cover tightly and refrigerate until ready to cook.
As a general guideline, use about 1 tablespoon of rub per pound of meat.
All-Purpose BBQ Dry Rub
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons garlic powder/granulated garlic
- 2 tablespoons onion powder
Instructions
- Combine all spices. Mix well and keep in an airtight jar. Season chicken, beef, and pork before grilling and then glaze with your favorite bbq sauce in the final moments of cooking.
Notes
- Nutritional information based on 24 servings, or uses, of dry spice rub.
- Generally speaking, a great way to use a dry rub is to drizzle your meat with a little oil of choice and rub it in to cover the surface, and then sprinkle the dry rub over. The oil helps adhere the spices and also keeps things moist. In the final moments of grilling or smoking, you can then brush with your favorite BBQ sauce or glaze.
- We love this on chicken (especially thighs), pork, and beef. It’s my go-to for smoked ribs and BBQ pulled pork!
- This recipe makes more rub than you will likely use up at one time (enough to season 3 large racks of ribs). Store the remaining rub in an airtight container and keep it in your spice cabinet for later use. If kept well-sealed, this rub should stay fresh and useable for several months.
Questions & Reviews
This has been my go-to BBQ rub for the last decade. I mainly use it on pulled pork or shredded beef done in the slow cooker. Gotta try it on chicken sometime. It’s a winner every time! Thanks Sara!
Just use this bbq rub for my vietnamese grilled pork. 🙂 I made this for my husband and he loved it.