Basic Dry Rub Recipe

Basic Dry Rub Recipe

Here is a versatile, basic dry rub recipe that works well on pork, chicken, and beef.

🍖 Basic All-Purpose Dry Rub

This recipe focuses on balancing sweet, savory, and spicy flavors.

🧂 Ingredients

• $\frac{1}{4}$ cup Brown Sugar (packed)

• 2 tablespoons Smoked Paprika (or regular paprika)

• 2 tablespoons Coarse Salt (Kosher or Sea Salt)¹

• 1 tablespoon Black Pepper (freshly ground is best)

• 1 tablespoon Garlic Powder²

• 1 tablespoon Onion Powder

• 1 teaspoon Chili Powder (adjust for heat preference)

• 1 teaspoon Cayenne Pepper (optional, for extra heat)³

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🔪 Instructions

1. Combine: In a medium bowl, thoroughly mix all of the ingredients (brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and cayenne, if using).

2. Store: Store the mixture in an airtight container in a cool, dark place for up to 6 months.

3. Apply: When ready to use, pat your meat (ribs, brisket, chicken, etc.) dry with paper towels. Generously rub the mixture into all surfaces of the meat, pressing it firmly to create a thick crust. For best results, allow the meat to sit refrigerated with the rub on for at least 2 hours, or ideally overnight, before cooking.

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💡 Tips for Customization

• For Beef: Increase the black pepper and add 1 teaspoon of mustard powder or coffee grounds for a deeper, darker crust.

• For Chicken: Add 1 tablespoon of dried thyme or dried rosemary for an herbal flavor.

• For Heat: Increase the amount of cayenne pepper or add a pinch of red pepper flakes.

Basic Dry Rub Recipe VIDEO: