The only rub recipe you’ll ever need! Amp up the flavor on ribs, chicken, brisket, pork, and more for your next BBQ. Use this recipe on anything you throw on the grill, in the smoker, or the oven. Made with simple pantry ingredients like smoky paprika, blackened seasoning, garlic, and onion.
It’s the one rub recipe that does it all! We’ve used this simple recipe for several years and it’s a hit each and every time.
If you do a lot of grilling and smoking recipes, you’ll definitely want to keep a batch of this on hand for everything.
Dry Rub Recipe for Wings, Chicken, and Ribs
This is the alpha of all-purpose recipes! You can truly use it on everything.
Try this rub on these recipes:
The purpose of the dry rub is to enhance the natural flavors and tenderize the meat. The longer the rub is applied to the meat, the more flavor the cut of meat will have. You can really take a lowly piece of meat and turn it into an amazing meal within a few hours of marinating.
Ingredients:
- Onion Powder
- Garlic Powder
- Chili Powder
- Kosher Salt
- Ground Pepper
- Blackened Seasoning
- Cumin
- Red Pepper Flakes
How to Make a Homemade Dry Rub Recipe
Use a 1:1 ratio for each of the ingredients listed, meaning that 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 BBQ rub, grab a glass mason jar or airtight container for easy storing. The amount you need 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.).
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!
BBQ Spice Rub FAQ
A 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 made of seasonings instead of liquids.
The main purpose of a dry rub is to enhance or add flavor. Liquid marinades tenderize the meat.
If a rub is left on for too long before cooking, the salt or other ingredients will dry out the meat.
To keep the seasonings fresh, store in an air-tight container, like a mason jar, plastic food storage, or zip-top baggie. The rub will stay fresh for up to 3 months or more.
The Ultimate Dry Rub For Wings, Ribs, and more!
Amp up the flavor on ribs, chicken, brisket, pork, and more for your next BBQ. Use this recipe on anything you throw on the grill, in the smoker, or the oven. Made with simple pantry ingredients like smoky paprika, blackened seasoning, garlic, and onion.
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.
- Place in an air-tight container like a mason jar.
- Rub keeps for up to 3 months when stored in a cool, dry place.
Notes
This recipe uses a 1:1 ratio, so you can easily increase or decrease the amount the recipe yields. This means all ingredients are of equal measurement.
Try this rub on these recipes:
Nutrition Information:
Amount Per Serving: Unsaturated Fat: 0g
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