All-Around Beef Rub Recipe

This rub blends savory, smoky, peppery, and lightly sweet flavors—versatile enough for grilling, smoking, roasting, or searing.

Ingredients (Makes About 1½ Cups)

Core Seasonings

1/4 cup kosher salt
Kosher salt sticks well, melts slower, and helps develop a deep crust (“bark”).
1/4 cup coarse black pepper
Beef loves pepper. The coarse grind gives classic steakhouse flavor.

Savory Base

2 tablespoons paprika (regular)
1 tablespoon smoked paprika
This adds gentle smokiness even if you’re not smoking the meat.
1 tablespoon garlic powder
1 tablespoon onion powder

Heat & Depth

2 teaspoons chili powder
2 teaspoons ground mustard
Helps tenderize the crust and sharpens the savory notes.
1 teaspoon cayenne pepper
Add more if you want stronger heat.

Subtle Sweetness

2 tablespoons brown sugar (light or dark)
Optional but excellent for browning and balance. Not enough to make it “sweet,” just enough for a better bark.

Aromatic Boost (Optional but Recommended)

1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon celery seed
Adds classic BBQ depth and old-school smokehouse flavor.

⭐ Instructions

1. Mix the Rub

In a large mixing bowl, combine all ingredients.
Use a whisk or fork to blend thoroughly.
Break up brown sugar clumps with your fingers for an even texture.

2. Prepare the Meat

Pat the beef dry with paper towels.
If desired, lightly coat with yellow mustard or a neutral oil — this helps the rub adhere and improves crust formation.
Sprinkle the rub generously on all sides of the meat.
Press the rub into the surface but do not rub vigorously (this removes it rather than helping it stick).

3. Rest Before Cooking

For steaks: Let seasoned meat rest 10–15 minutes.
For roasts, brisket, tri-tip, or beef ribs: Let rest 30–45 minutes or refrigerate overnight for deeper flavor penetration.

⭐ How to Use This Rub on Different Cuts

Steaks (Ribeye, Strip, Sirloin)

Use a moderate amount.
Sear hot and finish with butter or herbs.
Pepper shines on steaks, so don’t skimp.

Brisket

Use a heavy coating—beef brisket needs more seasoning.
A long smoke will mellow the pepper and salt.

Chuck Roast / Poor Man’s Brisket

Coat completely and smoke or slow roast.
The sugar helps the bark form beautifully.

Burgers

Add 1–2 teaspoons per pound of ground beef.
Sprinkle more on the outside before grilling.

Beef Short Ribs

Use a heavy rub.
Smoke low and slow—this rub produces a deep, mahogany bark.

⭐ Storage

Store in an airtight jar or container.
Keeps for 6 months in a cool, dark pantry.
Shake before each use to redistribute spices.

⭐ Flavor Notes (Why This Rub Works)

Salt + Pepper: Core steakhouse profile.
Paprika + Chili Powder: Color and mild warmth.
Garlic + Onion: The backbone of savory flavor.
Smoked Paprika: Adds BBQ richness even indoors.
Brown Sugar: Enhances crust without making it sweet.
Mustard + Celery Seed: Classic barbecue complexity.

OTHER RECIPES

...a great dry rub recipe to try !

Dry Rub Recipes Ingredients:

1/4 cup kosher salt
1 cup brown sugar
1/4 cup coarsely ground black pepper

Dry Rub Recipes Instructions:

In a bowl combine all the ingredients, blending well. Store at room temperature in airtight container. Make sure to remix before each use. Use on steaks, pork and chicken. The dry rub recipe is ready to serve the foods....!! Enjoy it !
asian-dry-rub-recipe.

VIDEO:

Simple BBQ Dry Rub Recipe

Ingredients

1/4 cup brown sugar (light or dark)
2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika (optional but excellent)
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (add more for heat)

Instructions

Combine all ingredients in a bowl and mix well.
Break up any clumps from the brown sugar using a spoon or your fingers.
Store in an airtight jar or container.
Rub generously onto meat just before cooking, or apply 30–60 minutes ahead for deeper flavor.

Tips for Best Flavor

Add a splash of oil or mustard to the meat before applying the rub to help it stick.
For ribs or pulled pork, use a heavy coating.
For chicken, use a medium coating to avoid overpowering.
Great on roasted potatoes, grilled corn, and smoked vegetables too.

OTHER RECIPES

Dry Rub Recipe Ingredients:

2 tablespoons brown sugar
1 tablespoon sea salt
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper
3 tablespoons paprika
2 tablespoons cayenne pepper

Dry Rub Recipe Instructions:

1. Combine all ingredients in bowl.
2. Rub generously over peice of meat.
This recipe works well for pork, chicken or beef. It will cover approximately 2 lbs. of meat.

VIDEO:

Lamb Chops Dry Rub

Lamb Chops Dry Rub Recipe

Ingredients (for 4–6 lamb chops):

2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried rosemary, crushed
1 tsp dried thyme
1/2 tsp ground cumin (optional, for a warm, earthy flavor)
1/4 tsp cayenne pepper (optional, for a mild kick)

Instructions:

Mix the spices: In a small bowl, combine all ingredients and mix well.
Prepare the lamb: Pat lamb chops dry with a paper towel.
Apply the rub: Generously sprinkle the rub over both sides of the lamb chops and press it in gently.
Rest: Let the lamb sit for 15–30 minutes at room temperature (or up to 2 hours in the fridge) to absorb the flavors.
Cook: Grill, roast, or pan-sear the lamb chops to your desired doneness.

💡 Tips:

Fresh herbs boost flavor: If you have fresh rosemary or thyme, chop finely and mix in with the rub.
Marinate for deeper flavor: For extra flavor, coat the chops with olive oil before applying the rub.
Serve with sauce: A mint chimichurri or garlic yogurt sauce pairs beautifully with rubbed lamb chops.

ANOTHER RECIPES

A great dry rub recipe to try !

Dry Rub Recipe Ingredients:

2 lbs. lamb loin chops
1 teaspoon paprika
½ teaspoon crushed dried thyme
½ teaspoon crushed dried basil
¼ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon sea salt

Dry Rub Recipe INSTRUCTIONS

1. In medium mixing bowl combine all ingredients for the rub.
2. Dry Rub mixture over both sides of the chops.
3. Grill lamb chops directly over medium hot coals. Cook to desired doneness, turning them over once.

Grilling Tips:
Allow 10 to 12 minutes for medium rare (140 degrees), 13-15 minutes for medium (155 degrees).
basic-dry-rub recipe

VIDEO:

Kickin’ Dry Rub Recipe

Ingredients (makes about 1/2 cup):

2 tbsp brown sugar
2 tbsp smoked paprika (or regular paprika)
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt (adjust to taste)
1 tsp black pepper
1 tsp cayenne pepper (more if you like it hotter)
1 tsp dried oregano
1 tsp dried thyme

Instructions:

Mix all ingredients: In a small bowl, combine brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, cayenne, oregano, and thyme.
Store: Transfer to an airtight container; it keeps up to 6 months in a cool, dry place.
Use:
- Pat meat or vegetables dry.
- Rub a generous amount all over the surface.
- Let it sit at room temperature for 15–30 minutes before cooking for more flavor.

💡 Tips:

For a smoky flavor, try adding 1 tsp smoked salt or smoked paprika.
Adjust cayenne pepper to your heat preference—start small if you’re sensitive.
Works beautifully on grilled chicken, ribs, pork chops, or even roasted potatoes.

ANOTHER RECIPES

A great dry rub recipe to try !
Dry Rub Recipe INGREDIENTS

4 tbs Sea Salt
4 tsp Garlic Powder
4 tsp White Pepper
2 tsp Cayenne Pepper
1 tsp Onion Powder

Dry Rub Recipe INSTRUCTIONS
Mix all ingredients in a bowl
Rub mixture on inside and outside of turkey
Refrigerate overnight. The dry rub recipe of turkey is ready...!
asian-dry-rub-recipe

VIDEO:

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

🔪 Instructions

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

💡 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:

Bay Leaf Dry Rub

Here’s a flavorful and aromatic Bay Leaf Dry Rub recipe — perfect for enhancing meats, poultry, and even roasted vegetables. 🌿🔥

This rub combines the earthy fragrance of bay leaves with a balanced blend of spices to create a savory, slightly smoky seasoning that brings out the best in your dish.

🌿 BAY LEAF DRY RUB

🧂 Ingredients:

4 dried bay leaves (crumbled or ground)
2 tablespoons brown sugar
1 tablespoon paprika (smoked or sweet, your choice)
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon chili powder (optional, for heat)

👩‍🍳 Instructions:

Grind the Bay Leaves:
- Crush the dried bay leaves using a spice grinder, mortar and pestle, or by hand until they become a fine powder.
Mix the Spices:
- In a small bowl, combine the bay leaf powder with all the remaining ingredients.
- Stir or whisk well to ensure an even blend.
Store the Rub:
- Pour the mixture into an airtight jar or spice container.
- Store in a cool, dry place for up to 6 months for best flavor.

🔥 How to Use:

For Meats:
Rub 1–2 tablespoons per pound on chicken, beef, pork, or lamb. Let sit for at least 30 minutes (or overnight in the fridge) before cooking.
For Grilling or Roasting:
Sprinkle over vegetables or potatoes for a savory, herb-rich crust.
For Seafood:
Use lightly — bay leaf pairs beautifully with white fish or shrimp.

🍖 Flavor Profile:

This rub has a balanced taste:

Bay leaf adds a subtle, floral aroma and depth.
Paprika and cumin bring warmth.
Garlic, thyme, and oregano add savory, herbal notes.
Brown sugar rounds it out with a hint of sweetness.

💡 Tip:

If you love the aroma of bay leaves, add a crushed bay leaf or two directly into your marinade or slow-cooking pot for an extra flavor boost.

Bay Leaf Dry Rub VIDEO

Lemon Rosemary Rub Recipe

The Lemon Rosemary Dry Rub imparts delightful Mediterranean flavors to grilled chicken, pork, fish, and vegetables. This mixture of vibrant lemon, rosemary, garlic, and other aromatic herbs elevates your culinary creations to a new level of tastiness.

We became quite enthusiastic about this delectable rub, applying it to virtually everything we prepared for some time. It infuses my preferred lemon and herb flavors into any grilled item, and it is also excellent when sprinkled on pasta and vegetables such as broccoli or asparagus. We simply cannot get enough of it.

Bowl of spices for lemon rosemary dry rub

Ingredients for Lemon Rosemary Rub:

Dried Lemon Peel or True Lemon ~ If you possess a dehydrator, creating dried lemon peel is straightforward for incorporation into dry rubs or baked goods.

If you prefer not to make dried lemon peel, we have also utilized True Lemon for this rub. True Lemon is derived from real lemons and can be found on Amazon, Walmart, and most grocery stores.

Ground Rosemary ~ This is my favorite herb, contributing remarkable flavor to any savory dish.

Dried Thyme ~ A classic Italian herb that complements chicken, pork, or fish beautifully.

Granulated Garlic ~ An essential ingredient for grilling everything.

Kosher Salt ~ If you are monitoring your salt consumption, feel free to adjust as necessary.

Black Pepper ~ Provides the ideal spicy kick.

Dry Mustard ~ Introduces a savory depth of flavor to the rub.

Ground Red Pepper ~ Just enough to add a hint of heat without overwhelming the rub with spiciness.

Brown Sugar ~ Caramelizes when heated on the grill, enhancing the flavor significantly.

How to Prepare Lemon Rosemary Dry Rub:

bowl of lemon rosemary dry rub

In a bowl, mix together lemon, rosemary, thyme, garlic, salt, black pepper, dry mustard, ground red pepper, and brown sugar.

Thoroughly combine using a fork or whisk to eliminate any lumps of brown sugar.

Store in a sealed container for up to 3 months. Stir with a fork prior to use.

How to Create Dried Lemon Peel:

Utilize a vegetable peeler to extract only the yellow peel from fresh lemons. Arrange on a dehydrator sheet or baking sheet and dehydrate for approximately 12 hours.

Take out from the dehydrator and allow to cool completely.

Transfer to a spice grinder and process until it reaches a fine powder consistency.

Store in an airtight spice jar in a dark pantry.

Dried lemon peel is most effective when used within about 2 months.

We peeled around a dozen lemons, resulting in approximately 2-3 tablespoons of lemon powder.

Although this may appear to be a laborious task, it is quite straightforward, and the outcome imparts a robust lemon flavor to the rub that can be kept at room temperature. The fresh lemon provides a more pronounced lemon juice flavor compared to the dried peel, yet it remains very tasty.

Optimal Dishes to Grill with Lemon Rosemary Dry Rub:

We have grilled Lemon Rosemary Pork Chops, which have become one of my favorite pork chop recipes ever.

Lemon Rosemary Smoked Chicken or turkey breast makes for an incredible dinner on the grill.

It is also fantastic when sprinkled over a baked potato, and I enjoy using it for oven-roasted potatoes. I believe you will discover countless uses for it if you keep it available.

Additional Tasty Dry Rubs for Grilling:

The Best Dry Rub is a timeless choice for virtually anything you wish to grill. Composed of brown sugar, garlic, smoked paprika, and a slight spicy kick that enhances the flavor of steaks, brisket, ribs, pork chops, chicken, or burgers.

Sweet Garlic and Onion Rub offers a savory profile with strong garlic and onion notes, complemented by a touch of sweetness from brown sugar. It is excellent for grilling steaks, pork chops, ribs, and chicken. Another versatile rub that is not spicy.

This lemon rosemary dry rub has bold Mediterranean flavors that will enhance you meals on the grill and are a great way to change up the same old dinner routine.

Ingredients:

1 1/2 teaspoon Grated lemon peel
1 teaspoon Crushed dry rosemary leaves
1/4 teaspoon Salt
1/4 teaspoon Dried thyme leaves
1/4 teaspoon Coarse ground black pepper
2 cloves Garlic -- minced

INSTRUCTIONS

Combine all ingredients.
Use to season tender beef steaks or roasts such as: sirloin, T-bone, Porterhouse, tenderloin, rib eye, and top loin. The dry rub recipe is ready to serve....enjoy !
basic-dry-rub.