I’m all about one dry rub recipe that does the job for pork, chicken, beef and even fish! This recipe is easy and versatile and requires only a few seasonings I bet you already have in your pantry.
We’ve used this simple recipe for several years and finally took the time to write down the measurements…which are silly simple!
What does dry rub mean?
Dry rub is a mix of ingredients that are “rubbed” onto meat using your hands. It’s kind of like a marinade except it’s not wet.
Marinating tenderizes the meat while rubs mostly flavor the meat. The longer the rub is applied to the meat, the more flavor the cut of meat will have. I recommend no less than 8 hours with the rub applied.
How to Make a Homemade Dry Rub Recipe
To make a dry rub recipe that can go on anything, I use a 1:1 ratio. What that means is each measurement is equal to all of the other measurements.
For example, if the recipe calls for one cup of onion powder, you will also add 1 cup of all the other ingredients listed, unless otherwise noted.
To make this simple rub, grab a glass mason jar or airtight container for easy storing. Your measurements will be according to the size of the cut of meat you are using.
For reference, ½ cup of this dry rub recipe will coat one 3-pound piece of meat (pork butt, ribs, chicken wings, etc.). You don’t need a lot, just a good coating and rub down will do.
Leftover rub can be stored in an airtight container for several months. I also love to give this as a housewarming gift or hostess gift!
Pair your favorite cut of beef with:
Dry Rub Recipe for Pork, Chicken, and Beef
Ingredients
- 4 tablespoons Onion Powder
- 4 tablespoons Garlic Powder
- 4 tablespoons Chilli Powder
- 4 tablespoons Kosher Salt
- 4 tablespoons Ground Pepper
- 4 tablespoons Blackened Seasoning
- 4 Tablespoons Cumin
- 2 shakes Red Pepper Flakes
Instructions
- Combine all ingredients together in a bowl and whisk together until blended.
- Store in airtight container for up to one year.
Gerry Griffith says
Thank you. I had to rush to get some babyback ribs Brussel sprouts and mac & cheese ready for dinner. Your recipe served as a great guide especially for the time for boiling and then baking in the oven. I plan to try your homemade rib rub soon! The guys loved the ribs. Due to my hubbydiet he wanted the bbq sauce separate. The ribs were tender but with crispy brown edges.
Anna Kate says
Hi Gerry, I am so glad to hear you enjoyed this recipe! That makes me so happy. Next time, tag me on Facebook or Instagram so I can see them! @southerncravingsblog
– Anna Kate
BL says
Blackened seasonings vary… which do you use? Thank you in advance!
Anna Kate says
I use the generic brand from Kroger!